Set your instant pot to sauté and brown bacon. If using a slow cooker without a sauté function, brown your bacon in a large frying pan on the stove.
Add sesame oil, garlic, and ginger and cook until fragrant.
If using a slow cooker, transfer the bacon mixture to your slow cooker.
Add soy sauce, rice vinegar, chili garlic paste, palm shoots, mushrooms, green onions, and beef broth.
Trim the pork chops of excess fat and cut into 1 inch cubes. Add to the pot as well.
Seal and set to high pressure for 12 minutes and allow to manually release. Cook on low for 6-8 hours in the slow cooker.
Set instant pot back to the sauté function and stir in spinach until wilted. Add ramen noodles and cook until tender. This should only take a few minutes.
If using the slow cooker, add the noodles and cook for an additional 5-10 minutes until tender.
Taste and add salt and pepper if needed. Serve topped with soft-boiled eggs and sliced green onion. Enjoy!
Notes
* I used 5 garlic cloves because I love a garlicky ramen. If that's not for you, feel free to cut back to 3.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/instant-pot-spinach-and-mushroom-ramen/