Combine the gochujang, gochugaru, perilla seeds powder, doenjang, and water and set it aside.

Turn on sauté mode and melt your butter.

Add in your onions, carrots, garlic, salt, pepper, dried oregano, and dried basil, and stir.

Next, add in your mixture of Korean pastes/spices, mix, and add in half the chicken stock; stir, then add your chicken and the rest of the stock.

Switch from sauté to manual pressure and set to 15 minutes. Once done, quick release, and remove the chicken to shred.

Add in your egg noodles and a little bit of liquid on top of the noodles if needed.

Set to manual pressure for 4 minutes (or sauté if you want to simmer until the noodles are cooked through).

Once done, quick release and add the shredded chicken back in. Serve!