Instructions

1. Add the chicken stock, soy sauce, grated ginger, sesame oil, and garlic salt to your pressure cooker. 
2. Heat on Manual (or Pressure Cook depending on your model) High for 1 minute. 
3. It'll probably take most pressure cookers 10-12 minutes to come to pressure.
4. In the meantime, whisk the eggs in a small bowl.
5. Once the instant pot is done cooking, do a quick release to fully release the pressure in the pot.
6. While constantly stirring the broth mixture, slowly stir in the eggs in one direction to create the egg “ribbons.”  
7. Add the sliced green onion to the pot, season with salt and pepper if desired. Divide the soup between 2-4 soup bowls.
8. Yummy garnishes include red pepper flakes, sriracha sauce to add a little quick, or even a few "tiny" drops of sesame oil.