Tonight I made something along the lines of:

https://thewoksoflife.com/braised-beef-noodle-soup/

with what I had.

I had left over brisket with a decent flavour profile for this, I had green onions (shallots depending on where you live), ginger, bok choy, fine egg noodles.

In to the Instant Pot I put an onion and sauteed it (with some sesame oil), added some garlic, once a bit clear I added some Shaoxing Rice Wine, reduced it a bit, added some XO sauce, Oyster Sauce, Soy Sauce, a big piece of peeled ginger, the white pieces of my green onions very coursely chopped for each removal, bay leaves, a few chunky carrot pieces, and some stock (a tiny touch of Bovril, a Knorr’s Beef stock cube and a half teaspoon of Vegeta) and a dash of Chinese Five Spice. 30 minutes on high pressure, quick release (don’t quick release meat, but who cares about broth). I strained out most of the vege content from the broth, then I added the left over brisket, bok choy, some coriander and the green of the shallots / green onions.

It had a great depth of flavour - I was honestly surprised. A good and tasty version of a Chinese noodle soup that L seemed very happy with. G was a bit uncertain at first, but once it cooled a little happily ate it all up (he loves salty noodly things, and has never shied away from vegetables thankfully).