Step 1

Pour the broth into the insert set in a 5- or 6-quart Instant Pot. Stir in the miso paste, soy sauce, red chile paste, ginger, garlic, sesame oil, and rice vinegar until the miso paste dissolves. Add the shrimp, stir well, and lock the lid onto the pot.

Step 2

Set pot for PRESSURE COOK/MANUAL on High Pressure with the pressure valve closed. Set the time for 1 minute with the Keep Warm setting OFF. Press START.

Step 3

When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Use a slotted spoon to transfer the shrimp to a nearby bowl.

Step 4

Set the ramen squares in the liquid, submerging them as much as you can and stacking them only as necessary. Lay the carrot and shiitake strips on top of the noodles. Lock the lid back onto the pot.

Step 5

Set pot for PRESSURE COOK/MANUAL on High Pressure with the pressure valve closed. Set the time for 1 minute with the Keep Warm setting OFF. Press START.

Step 6

When the pot has finished cooking a second time, again use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the pot. Use a fork to break up the noodles and stir them into the soup. Divide the soup between two large serving bowls. Divide the shrimp between the bowls and top each bowl with half the scallions and half the bean sprouts.