Select Sauté (Normal) on the Instant Pot.

Add the avocado oil.

Once hot, add the ginger and garlic and cook for 20 to 30 seconds, stirring constantly, just until fragrant.

Pour in the dry sherry and simmer for about 1 minute, scraping up anything from the bottom of the pot.

Stir in the prepared chicken broth, kosher salt, and pepper.

Nestle the chicken into the broth.

Lock the lid and set the valve to Sealing.

Cook on High Pressure for 10 minutes.

Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.

Transfer the chicken to a cutting board or shallow bowl.

Shred or chop it into bite-sized pieces.

Select Sauté (Normal).

Once the broth begins to gently simmer, add the bok choy.

Cook for 2 to 3 minutes, just until the stems are tender and the leaves are bright green.

Return the chicken to the pot.

Stir in the rice vinegar and toasted sesame oil.

Taste and adjust the seasoning with additional salt or pepper if needed.

Ladle into bowls.

Serve with warm jasmine rice and let everyone add green onions, cilantro, chili crisp, lime wedges, toasted sesame seeds, or crispy shallots as desired.