While you're prepping, start the egg-boiling process since it happens in parallel with the pressure cooking. Bring a separate pot of water to a boil and gently add the room-temperature eggs. Boil for 7 minutes, then immediately transfer them to an ice bath for 5 minutes to stop the cooking and set that perfect jammy yolk. Once cooled, peel and slice them—I find peeling under cool running water makes the process much easier and prevents those frustrating shell fragments. While eggs cook, cut the chicken into 1-inch chunks for even cooking, then season generously with salt and pepper. Slice the white and green parts of the scallions separately (keeping them apart for different cooking times), and chop the bok choy into bite-sized pieces.

Set your Instant Pot to Sauté mode and add the vegetable oil, allowing it to heat until shimmering—about 2 minutes. Working in batches if needed to avoid overcrowding, sear the seasoned chicken chunks until they develop a golden-brown crust on all sides, roughly 5-7 minutes total. This browning creates depth through the Maillard reaction, which will carry through the entire broth. Pour in the chicken broth and water, scraping up any browned bits stuck to the bottom of the pot (these are pure flavor). Add the white scallion pieces and the grated ginger, stirring to combine.

Secure the Instant Pot lid and set it to cook on High pressure for 10 minutes. This timing cooks the chicken through while keeping it tender for shredding. Once the cooking cycle completes, perform a quick release of the pressure by carefully turning the valve to Vent. Remove the white scallion pieces with a slotted spoon and discard them—they've given their flavor to the broth. Transfer the cooked chicken to a cutting board and shred it using two forks, pulling the meat apart into bite-sized strands.

Set the Instant Pot back to Sauté mode and bring the broth to a rolling boil. Break the ramen noodles into the pot (discard the flavor packets—I always do this for better control over the seasoning) and stir frequently to prevent clumping. After about 2 minutes when the noodles begin to soften, add the shredded chicken back into the pot along with the chopped bok choy and soy sauce. The bok choy will wilt quickly in the hot broth, taking only 1-2 minutes to become tender-crisp. I add the soy sauce at this point rather than earlier because it has a much more pronounced umami impact on the finished dish when it coats everything at the end.

Turn off the heat once the noodles and vegetables are cooked through. Ladle the ramen into bowls, distributing the noodles, chicken, bok choy, and broth evenly. Top each bowl with two sliced soft-boiled eggs, a generous sprinkle of sesame seeds, a drizzle of chili oil, and the reserved green scallion slices. Serve immediately while the broth is piping hot.