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Using your Instant Pot's sauté function, heat the toasted sesame oil. Once the oil is hot, add the onion, garlic, ginger, and salt. Cook, stirring frequently, until the onion turns translucent. Then, press the cancel button.
Add the tofu, broth, miso, carrots, turmeric, and crushed pepper to the pot. Lock the lid, and cook at high pressure for 6 minutes with a 10-minute natural release.
Meanwhile, cook your ramen noodles in water according to package directions. Drain and divide it between your bowls.
Add the spinach to the pot, stirring until it's wilted and bright green, then stir in the can coconut milk. Spoon the tofu, broth, and veggies over the ramen noodles in your bowls, and serve with toppings of choice.