Season the chicken with ground black pepper and on each side of the chicken.
Switch on the saute mode on the Instant pot. After pot is completely heated and warm, put in the oil. Pan sear the chicken till both sides turn brownish.
Add the chicken-broth, water, and the white-parts of the scallions. Cover the pot & choose manual and set to high pressure about 10minutes.
Meanwhile, make the ramen-eggs. In a small-pot, add cold water. The water level has to be enough to cover most of eggs. After the water boils, add the eggs and cook for 7minutes.
After your eggs done, then put them to ice-water and leave to rest for 5minutes. Gently peel the shells off, while the eggs remain in the water. Be certain that you eliminate the membrane covering the egg . Slice the eggs into halves. Put aside.
When the Instant pot beeps, turn into Quick Release. After the valve-drops, then remove the lid-carefully. Discard the white sections of the scallions and scoop-out the chicken. Let cool and shred the chicken with 2 forks.
Switch to saute-mode and once the soup-boils, add the chicken and ramen noodles. Ensure that you push on the ramen noodles down so that they submerge from the soup.
The moment the ramen noodles becomes tender, add the bok-choy and soy-sauce. Stir the ramen around. Cancel saute-mode and take out the from pot. DO NOT OVERCOOK that the ramen since the noodles will probably continue to cook after you remove the pot.
Split the ramen-noodles to 4-bowls. Top with ramen chopped scallions, eggs, sesame seeds (if using) and dashes of chili-oil. Serve immediately, don't keep in the pot since they can turn soggy.