Step 1

Thinly slice one stalk of green onion for garnish and set aside.

Step 2

Rough chop the remaining green onion and put in the pressure cooker along with the chicken, ginger, garlic, shiitake, soy sauce, and 12 cups water.

Step 3

Set the lid on the pressure cooker to "sealed" and cook on high pressure for 14 minutes.

Step 4

While pressure cooker is heating up, fill a large bowl with warm water. Put bean thread noodles in the bowl to hydrate while you wait for the chicken to cook.

Step 5

Do a quick release of pressure after the 14 minutes is done. Discard aromatics (e.g. green onions, garlic, ginger, shiitake). With two large forks, roughly shred the chicken in the pot.

Step 6

Drain the hydrated noodles and place in the pot. Turn the Instant Pot to the "saute" setting and simmer until the noodles are plump and fully cooked, about 5-10 minutes.

Step 7

Add salt to taste and garnish with sliced green onions from step one.