Place all the ingredients, except for salt and the garnish, in the insert of the instant pot. Give it a stir. Close the lid. Turn the steam release handle to seal. Press Pressure Cook and set on high pressure. Set the timer to 3 minutes (updated). If you want a much firmer texture, 2 minutes will do. It will take about 5-10 minutes to pressurize and then the timer will start. When the timer beeps, carefully turn the valve to release pressure immediately. Season with salt to your taste
Cooking on stove top:
Bring chicken stock to a boil and then add in chicken pieces and the rest of the ingredients, except for macaroni, salt and the garnish. Bring it back to a boil and then lower the heat to let it gently simmer for about 15 minutes
While the chicken is cooking, bring a pot of water to a boil and cook macaroni according to instruction. Drain and set aside
After 15 minutes, add macaroni to the soup and season with salt to your taste.
Garnish with chopped green onions and crispy shallots (if using)
Super Easy Asian Chicken Macaroni Soup (Instant Pot or Stove-top) https://whattocooktoday.com/asian-chicken-macaroni-soup.html