Turn instant pot on Sauté mode for 10 minutes.
Heat olive oil in the pan and sauté onion, garlic, and ginger until fragrant and onions are translucent, about 5 minutes.
Once cooked, stir in raw carrots. Make sure to really scrape the bottom of the pot and remove any browned bits to avoid a burn notice.
Place whole chicken breasts/thighs on top of vegetables in instant pot. Cover with chicken broth, rice wine vinegar, coconut aminos and red pepper flakes.
Cover instant pot and set to sealing, ‘Soup’ OR Pressure Cook for 13 minutes.
Allow the soup to come to pressure and cook. It should take about 10 minutes to come to pressure, but can take longer if your broth is cold. (Pro Tip: to speed up cooking time, microwave your broth so that it is warm before adding to the pot. This will reduce the time it takes to come to pressure!)
Once the soup has cooked, quick release the pressure if you're in a hurry or allow it to naturally release for about 10 minutes, and then quick release the remaining pressure.
In a separate pot on the stove, cook your noodles per package directions.
While noodles cook, remove chicken from the pot and shred chicken with two forks or a mixer.
Stir in shredded chicken and chopped bok choy to instant pot.
Add noodles to your bowl, cover with soup + enjoy!
Optional: Garnish with sesame seeds, fresh lime juice or cilantro