Ingredients

Directions

Prep: 1. Cut the 4 scallions in half to separate whites and greens. Cut whites into 2-inch pieces, thinly slice greens. 2. Cut off bottom of bok choy and discard, then slice into half-inch pieces. 3. Season chicken breast with salt and pepper on both sides. Cook: 1. Set the Instant Pot to Saute mode and pour in 2 tbsp Vegetable Oil; wait until hot. 2. Add chicken to oil and sear until both sides are browned (about 4 minutes). 3. Add 4 cups chicken broth, 2 cups water, and scallion whites. Cover and set on Manual for 10 minutes (if your model has pressure options, choose High). 4. Meanwhile, out the eggs in a small pot. Cover with water by about an inch and boil on high heat. Once the water boils, cover and cook for 7-8 minutes. When done, drain and pour ice and water into the bowl to stop the cooking process. Wait 5 minutes then crack and peel eggs; slice in half and set aside. 5. When Instant Pot is done, flip the quick release and wait for the pressure to normalize, then carefully remove lid. Discard scallion whites and transfer chicken to a plate and shred. 6. Turn the Instant Pot back on Saute mode. When the soup is boiling, add the chicken and ramen noodles (just the noodles - discard the seasoning packets). Be sure to submerge noodles. Cook until noodles soften (2-3 minutes) 7. As soon as the noodles soften, add the sliced bok choy and 2 tbsp soy sauce. Stir to combine. 8. Cancel Saute mode and remove the pot from the heating element. 9. Pour soup into 4 bowls, then top with egg halves and scallion greens. Serve immediately. Note this does NOT reheat well.