• In instant pot, press the saute function. Add sesame oil and allow to heat up.
  2 tbsp sesame oil
• Add ginger, garlic, shallots, and green onion. Sauté for about 2 minutes. 
  2 tbsp ginger, 6 cloves garlic, 4 shallots, 2 green onions
• Add chicken and stir 1 minute.
  1 lb fajita grilled chicken
• Add chicken stock, tamari, Chinese black vinegar, and honey. Stir.
  6 cups chicken stock, 1/2 cup tamari, 1 tbsp Chinese black vinegar, 2 tsp honey
• Press cancel to turn off sauté. Set instant pot to Soup and set timer for 25 minutes. Turn pressure valve to sealed. 
• When soup timer is done, vent manually (or, if you are not pressed for time it can vent automatically). 
• Add rainbow chard, baby spinach, and baby arugula.
  1 bunch rainbow chard, 5 oz baby spinach, 5 oz baby arugula 
• Set soup timer for 5 minutes and close vent.
• When soup is finished vent manually. When pressure subsides open. Squeeze one lime juice over the soup.
  1 small juice of a lime

Udon Noodles

• Meanwhile, boil a pot of water. Once boiling, add udon 100% wheat noodles.
  9.5 oz Udon Noodles
• Take off the little paper wrap around the noodles! I have accidentally forgotten to do this and been left with a clump of "kind of cooked" noodles, ha. 
• Add a bit of olive oil and salt to the pot so it doesn’t boil over. Cook according to package directions, leaning to the al dente side. When the noodles are added to the soup they will cook a little more.
• Put the noodles in a bowl. Add the soup over the noodles. Garnish with peanuts.
  1/2 cup peanuts