Preheat your Instant Pot using the SAUTE function (normal heat) on the display panel. While the pot is preheat toss the chicken with salt, pepper, and sesame oil.
When the display reads HOT add the olive oil and chicken. Stir every couple minutes until the chicken is almost cooked through, about 5 minutes.
Add the uncooked ramen noodles, green onions, red curry paste, coconut aminos, fresh ginger, chicken bone broth, minced onion, and garlic powder. Place the lid on the pot, make sure the pressure valve is in the sealing position.
Using the display panel press the CANCEL button. Select the MANUAL/PRESSURE COOK button, HIGH PRESSURE, and use the +/- buttons until the display says 1 minute.
When the pot beeps to let you know it's finished cooking move the vent valve to the VENTING position to administer a quick release.
Stir the carrot ribbons in and serve topped with a jammy soft-boiled egg, sesame seeds, cilantro, green onion, and a sprinkle of salt and pepper.
To make soft-boiled eggs in the Instant Pot, place 1 cup of water in the bottom of the pot. Place your eggs in a steamer basket or on top of the stainless steel trivet and cook for 3 minutes on LOW PRESSURE. Quick release and immediately put the eggs in an ice bath for 5 minutes before peeling.
You can also use a low carb noodle like Palm heart noodles! Because Palm heart noodles are precooked don’t stir them in until the end when you stir in the carrots.