Add the chicken broth, ground ginger, garlic powder, white pepper, seasoned salt and sesame oil to the Instant Pot. Hit Manual or Pressure Cook at high pressure for 3 minutes. Quick release when done.
Hit Keep Warm/Cancel and then Sauté and Adjust so it’s on the More or High setting. Add in the scallions and turmeric. Once the soup begins to bubble, add in the cornstarch slurry and stir for another minute until the soup has slightly thickened.
Then, hit Keep Warm/Cancel again to turn off the heat. Once the bubbles die down, pour in the beaten eggs while gently stirring with a spatula so that egg ribbons form. Do this for about 1 minute until the egg is cooked through.
Ladle into bowls and top with with some additional scallions and Chinese noodles if you desire.