Step 1

Place the stainless steel trivet into a 6-quart Instant Pot

Step 2

Then place the eggs on top

Step 3

Add water to Instant Pot

Step 4

Close and lock the lid and turn the steam release handle to Sealing

Step 5

Pressure cook, High for 3 minutes, then quick-release the pressure

Step 6

Fill a large bowl with cold water and ice cubes

Step 7

Open the pressure cooker lid and carefully remove the hot eggs with tongs or a slotted spoon

Step 8

Place them into the ice bath for about 2 minutes until they are cool

Step 9

Peel the eggs by lightly tapping the bottom end (larger end that has the air bubble)

Step 10

Clean the inner pot and pre-heat - Sauté, Normal

Step 11

Heat sesame oil and olive oil

Step 12

Add the onion

Step 13

Cook 4 minutes until lightly browned on the edges

Step 14

Add the garlic

Step 15

Cook until lightly browned - 1 min

Step 16

Add the vegetable broth and water

Step 17

Stir in the mushrooms and carrots, miso paste and mirin

Step 18

Close and lock the lid and turn the steam release handle to Sealing

Step 19

Pressure cook, High for 3 minutes, then quick-release the pressure

Step 20

Open the pressure cooker lid

Step 21

Turn on Saute mode to Low

Step 22

Add the noodles

Step 23

Cook until tender, about 3 minutes

Step 24

Stir in the coconut milk, green onions, cabbage, spinach

Step 25

Cook 1 minute more

Step 26

Taste and add more miso paste to taste

Step 27

To serve, place the noodles into four bowls

Step 28

Top with the broth, eggs, and vegetables

Step 29

Garnish with a splash of soy sauce if desired

Step 30

Don’t allow the noodles to sit in the broth for long, or they will soak it all up!

Step 31

Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth)