Add the chicken stock, soy sauce, ginger, sesame oil, garlic powder, and salt to the pressure cooker / instant pot.

Heat on manual (or pressure cook depending on the model) high for 1 minute.

It may take most pressure cookers 10-12 minutes to come to pressure, in the mean time whisk the eggs into a small bowl.

Once the instant pot is done cooking, do a quick release to fully release the pressure in the pot.

While constantly stirring the broth mixture, slowly stir in the eggs in one direction to create the egg "ribbons."

Add the sliced green onion to the pot, season with salt and pepper as desired. Divide the soup between 2-4 bowls.

Garnish with either red pepper flakes, green onion, or a few drops of sesame oil.