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|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.|