Season the beef with 2 teaspoons salt and 1/2 teaspoon ground black pepper.
Select SAUTÉ and set to HIGH/MORE. Add the oil. When the pot is hot, sear the beef on all sides, 4 to 5 minutes. Don’t worry if some pink remains.
Add the onion, garlic, and ginger, and stir and cook for another 2 to 3 minutes. Add the tomatoes and carrots and stir and cook. Press CANCEL.
Add the soy sauce, scraping the bottom of the pot to remove any cooked-on bits and avoid the BURN warning.
Add the sugar and whole spices: black peppercorns, Sichuan peppercorns, cloves, star anise, dried chilies and orange peel. Stir to mix.
Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 35 minutes. Make sure the steam release valve is sealed. Once pressurized (8 to 10 minutes), the cook cycle will start.
While the beef cooks, bring a large pot of water to a boil. Add the bok choy and blanch for 1 minute. Remove with a spider or slotted spoon and rinse under cold running water.
Wait for the water to start boiling again, then cook the noodles according to pack-age directions. Drain and save the noodle cooking liquid.
When the timer beeps, let the pressure release naturally for 15 minutes. Then quick release any remaining pressure. When the float valve drops, press CANCEL and open the lid.
Fish out the herbs and spices. Skim off fat from the surface. Taste and adjust seasonings as desired. The sauce should taste a little salty.
Divide the noodles among 4 to 6 large bowls. Spoon some beef, carrots and sauce over the noodles and top with bok choy. Add some noodle cooking liquid to make it soupier if desired.
Garnish with green onions and cilantro sprigs and pass the chili sauce and pre-served Chinese vegetables at the table.