8 to 12ouncesboneless and skinless chicken breastsdiced into 1 inch cubes
1ramen noodle packseasoning packet discarded
1jalapeno peppersliced into thin rings
Set the Instant Pot to the manual setting. Stir together the ginger, garlic, chicken broth, soy sauce, vinegar, curry powder, chicken, mushrooms, and sesame oil. Set the pressure to high and the timer to 10 minutes. Place the lid on the pot and make sure the valve is sealed. Once the 10 minutes is up, manually release the steam and remove the lid.
Stir in the ramen noodles and spinach. Set the lid on the pot and let sit in the hot broth for about 5 to 8 minutes or until the noodles are soft and spinach his wilted. Ladle into serving bowls.
Top each bowl with the carrots, green onions, jalapeno, and cilantro. Serve hot.