Adjust the setting to Saute. Into the Instant Pot, add a tablespoon of neutral oil. When the oil is hot, stir-fry the yellow onion, red cabbage, and carrots after five minutes, remove the onions, red cabbage, and carrots. Set aside.

Add thin slices of Australian Lamb and cook until they reach the level of doneness you prefer. Remove the lamb and set it aside.

Into the Instant Pot and 8 cups of beef or vegetable stock, star anise, cloves, cinnamon sticks, cardamom pods, coriander seeds, or a half teaspoon of ground coriander, soy sauce, fish sauce, sesame oil, fresh-squeezed lime juice, and Sriracha sauce. Stir the ingredients together, and when the liquid begins to boil, add the rice noodles and stir them several times to make sure they don't stick together. Cook until the noodles are done in 5-8 minutes.

Check the rice noodles to see if they are done. When the noodles are cooked, add the sliced garlic. Spoon the soup into bowls and add yellow onions, red cabbage, and carrots. Divide the thinly sliced lamb into each bowl.

Garnish with a combination of fresh cilantro, mint, Thai basil, ramps, green onion, red Thai chilies, and or red pepper flake. Pick and choose the garnishment you like, I added all of them, but that's just how I roll. 

Serve.