1 lb. package of [aflink u="http://amzn.to/1TGVwLX"]kelp noodles[/aflink]
Fresh lime juice
Turn on the saute function of your instant pot, and heat up the ghee at the bottom of the pot. Once the ghee melts and heats up, add in the chicken thighs, and season them generously with salt and pepper. Add in the garlic and the ginger. Brown the chicken thighs on all sides. This will help to seal in the juices.
Once the chicken thighs are nicely browned, add the chicken broth, fish sauce, tamari, scallions, red pepper flakes and kombu to the pot. Put the lid on your Instant Pot and set the valve to the closed position. Set the pot to cook for 15 minutes on high pressure.
After the 15 minutes are up, either release the pressure on the pot, or allow it to drop naturally on its own as it cools. After the pressure has been released, open the pot and return it to the saute function. Remove the piece of kombu from the soup and set it aside. You can use it again in another dish, so make sure to save it.
Using a couple of forks,or a pair of cooking tongs, break up the chicken thighs. This will be easy. They should pretty much fall apart when you touch them. Finally, rinse your kelp noodles and cut them to a desired length. They are usually really long, so I will cut them in half. Add them to the pot while it's still on the saute function. Stir together. Allow the noodles to cook in the broth until they soften and are no longer crunchy. This will take a few minutes.
Once the noodles are soft, the soup is ready to serve. Garnish it with extra scallions, cilantro and juice from a fresh lime wedge! Enjoy!