Turn your Instant Pot to the sauté mode and add a combination of sesame oil and olive oil.
Once heated, stir in the minced ginger and garlic, cooking just until aromatic, about a minute—be careful not to let them brown.
Pour in the chicken broth, then gently add the wontons, parsley, salt, and pepper. If any wontons are stuck together, carefully separate them
ecure the lid, set the Instant Pot to the Soup function, and cook for 2 minutes. Allow about 10 to 15 minutes for pressure to build before cooking begins.
Once done, quick release the pressure, unlock the lid, and stir in the bok choy and soy sauce. Let the soup sit for a few minutes, stirring occasionally, until the bok choy softens.
Taste the broth and adjust the seasoning with more salt if needed. Serve hot in bowls, garnished with chopped green onions.
