Instant Pot Miso Chicken Ramen

Ingredients
1 1/2 lbs.	ROCKY® Free Range Boneless Skinless Chicken Breast Filets
1/2 cup	white miso
4	scallions, trimmed, white parts roughly chopped and dark green parts thinly sliced
2	dried shiitake mushrooms
4	cloves garlic, smashed
4 cups	low-sodium chicken broth
16 oz.	dried ramen noodles
8 oz.	baby bok choy, cored and halved lengthwise
2 tbsp.	soy sauce
2 tbsp.	mirin
4	soft-boiled eggs, halved
	Sesame seeds, for serving
	Chili oil, for serving

Method
1	Combine chicken, miso, white parts of scallions, mushrooms, garlic, broth, 2 cups water in Instant Pot. Close lid and set to manual, high pressure for 10 minutes. Once timer expires, use quick release to depressurize.
2	Remove lid and press Sauté to bring soup to boil. Remove scallions and discard. Remove chicken and shred into large pieces.
3	Once soup is simmering, add ramen noodles and stir until softened. Stir in bok choy, soy sauce, mirin and shredded chicken. Once bok choy is wilted, about 3-5 minutes, turn off Instant Pot and divide ramen among serving bowls.
4	Top bowls with soft boiled eggs, sesame seeds, and chili oil to taste.

Ingredients