Fry onion in vegetable oil, add garlic and noodles. Put carrots on top of noodles, then ginger on top of carrots, cover with 32 ounce of broth, add small amount of broth to completely cover broth. Cook high pressure, 5 minutes. Quick release, add 1 1/2 lbs frozen peeled, tailless raw shrimp. Add rest of can of chicken broth over shrimp, cook on high pressure, one minute. Quick release pressure. Serve with sriracha and soy sauce.
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