Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or untilcharred.
Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover andbring to a boil. Once at a boil, turn down heat to medium low and add the beefbones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure instant pot.
Cover and seal the instant pot Using the manual timer, set the instant pot to high for 45 minutes. Once done, shut off the heat and release pressure for 15 minutes. After 15 minutes, open the instant pot and strain the broth through a strainer.
While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains.Set aside in a bowl until ready to eat!
Par-cook your rice noodles based on package instructions and set aside until ready to eat.
To serve: Place bone broth in desired bowls. Add in desired toppings