1 lbbaby bok choy bottom stem removed and chopped (about 6 baby bok choy)
6ozfine egg noodles
In the Instant Pot insert, add all of the spices, soy sauce, brown sugar, sesame oil, chicken broth, green onions, garlic, and ginger slices. Stir to combine.
Cut pork shoulder into 1 inch cubes and add to the sauce in the Instant Pot insert. Place lid on the Instant Pot, set valve to sealing, and cook on high pressure for 45 minutes.
About 5 minutes before Instant Pot is finished cooking, begin boiling water to cook the egg noodles. Cook according to package directions. Set aside.
When cooking is finished, release pressure. Once pressure has released, remove the lid and use a strainer or a skimmer to remove the mushrooms, ginger, and garlic. Slice the mushrooms and return to the pot. Discard ginger and garlic and return remaining ingredients to pot.
Add the baby bok choy. Replace lid, set valve to sealing and cook on high for 1 minute. Again, when cooking is finished, release pressure. Once pressure has released, remove Instant Pot lid.