In the IP, combine chicken stock, water, vinegar, soy sauce, sesame oil, fish sauce, ginger, and garlic, and chicken.

Place the lid on the IP, and vent to sealed.

Cook high pressure for 2 minutes, the quick pressure release. (3 minutes for frozen thighs).

Remove lid, and add dumplings or noodles, carrots, and mushrooms. Replace the lid and allow to sit 10 minutes.

Place green onions, bean sprouts, and bok choy into serving bowls.

Ladle hot soup and vegetables into the serving bowls.

Garnish with garlic chilies sauce.

Allow the soup to sit 5 minutes, then enjoy!