Add to the Instant Pot inner pot: 1 tablespoon fresh minced ginger, 2 minced garlic cloves, 4 cups low-sodium chicken broth, 2 tablespoons low-sodium soy sauce, 1/4 cup rice vinegar, 1 teaspoon curry powder, 8 to 12 ounces diced chicken breast (1-inch cubes), 1 cup sliced fresh mushrooms, and 1 tablespoon sesame oil. Stir to combine.

Close the lid and set the steam release valve to SEALING. Select Manual (or Pressure Cook) on HIGH pressure and set the timer for 10 minutes.

When the cook time ends, perform a manual quick release of the steam (use a long utensil and keep your hands and face away from the vent). When the float valve drops, carefully remove the lid and tilt it away from you.

Add the ramen noodles to the hot broth, discarding the seasoning packet from the ramen pack. Add 3 cups fresh baby spinach on top of the noodles.

Replace the lid (do not change settings or pressurize). Let the pot sit undisturbed in the hot broth for 5 to 8 minutes, or until the noodles are soft and the spinach is wilted.

Remove the lid, stir gently to separate the noodles and distribute the spinach, and ladle the soup into serving bowls.

Top each bowl with the shredded 1/4 cup carrots, the 1/4 cup chopped green onion, the sliced jalapeño rings, and 2 tablespoons chopped fresh cilantro. Serve hot.