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To prepare soft boiled eggs:
Place trivet in Instant Pot and add 1/2 cup of water.
Place four eggs in Instant Pot, locking lid in place and making sure pressure valve is set to sealing,
Using Manual setting, set Instant Pot to High Pressure for 3 minutes.
Once 3 minutes is completed and Instant Pot beeps, Quick Release pressure and remove eggs as soon as the pressure pin drops.
Place eggs in ice water bath until cooled.
To prepare soup:
Set Instant Pot to Saute function on normal heat.
Heat sesame oil, garlic and ginger, 1-2 minutes.
Add sliced mushrooms, followed by water, soy sauce, 2 teaspoon of kosher salt, several turns of freshly ground pepper and chicken to pot.
Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode.
Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.
After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.
Turn pressure release valve to Quick Release pressure.
Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.
Remove wole chicken and set aside to shred.
Turn Instant Pot back to Saute function and let chicken broth come to a boil.
Stir in noddles and let cook for about according to package directions.
While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.
Once noodles are cooked, stir in chicken meat, carrots and spinach.
Adjust salt and pepper to taste.
Garnish with soft boiled egg and a sprinkle of sesame seeds.