Step 1

For the Soup: In the Instant Pot, combine the bok choy, green onions, cilantro, soy sauce, and broth. Stir well.

Step 2

For the Meatballs: In a large bowl, combine the ground chicken, green onions, cilantro, egg, ginger, garlic, soy sauce, pepper, and salt. Mix gently. Using your hands or a small scoop, shape the mixture into meatballs. Place the meatballs in the pot.

Step 3

Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 2 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.

Step 4

Stir in the sesame oil and serve. Even Faster Tip: Make a double batch of the meatballs. Freeze one half uncooked, or bake and then freeze so you can make the soup even faster next time.