THAI INSPIRED CURRY SOUP FOR THE INSTANT POT 3 pkgs Chicken Flavor Ramen Noodles 1 Chicken Breast, sliced into thin julienne strips 1 can Spam, diced into ½” cubes 1 small Onion, diced 3 Cloves Garlic, diced 1 can or bag assorted Chinese Stir-Fry Vegetables, drained 4 Baby Bok Choy, sliced 6 cups Water 1 Tbsp Red Curry Paste (more or less to taste - we use May Ploy's) Sauté the chicken strips until half way done, remove and set aside. Sauté the onions and garlic until translucent Open the Ramen noodle packages, Remove the chicken flavor packets, and put the noodles aside for later.…