Bring a small saucepan of water to a full boil. Gently lower the eggs in one at a time using a spoon.

Cook for exactly 6 minutes and 30 seconds.

While the eggs cook, prepare an ice bath — a bowl filled with cold water and ice cubes.

Transfer the eggs immediately to the ice bath and let sit for at least 5 minutes.

Peel carefully and slice in half lengthwise just before serving. The whites will be fully set and the yolk will be soft, jammy, and slightly golden.

Add the soy sauce, chicken stock, garlic, brown sugar, ramen seasoning packets, salt, and pepper to the Instant Pot. Stir to combine.

Add the chopped cooked chicken, ramen noodles, and stir fry vegetables.

Close the lid and set the valve to Sealed. Select Manual or Pressure Cook and set to High Pressure for 8 minutes.

When the timer goes off, quick release the pressure immediately — don’t wait or the noodles will overcook.

Stir the ramen and taste for seasoning. Adjust salt if needed.

Ladle into bowls and top each with a jammy egg half. Serve immediately.