Bring chicken breast, chicken broth, ginger root, shallot, white part of green onions, garlic cloves and 2 tsp of salt to Instant Pot.
Close lid. Place valve in sealing position. Pressure cook on high for 18 minutes.
When done, let Instant Pot sit and release pressure naturally for 10 minutes. Then quick release pressure by moving valve to venting position.
Open lid, remove chicken and set aside (shred chicken and add back into soup later if desire). Using a strainer, discard garlic pieces, ginger pieces, green onion pieces and shallot.
Add 1-2 cups water (taste accordingly) to soup. Add sesame oil, and more salt to taste if needed. Bring soup to a boil using 'sear' setting. Add frozen wontons and cook based on package instruction or until wontons are fully cooked.
Add bok choy soup and blanch for 20-30 seconds. Remove promptly and cancel 'sear' setting so soup stops cooking. Run bok choy under cold water for a few seconds so that it stops cooking.
Serve wonton soup in bowls, add bok choy and shredded chicken from earlier (optional), and garnish with chopped green onions and black pepper. Enjoy!