1largered bell pepperjulienned (or cut into strips)
12ozmushroomssliced
1cupmatchstick carrots
1cupsnow peas
1cupbok choy
1 ½cupchicken stock
2tablespoonlemon juice
2tablespoonrice wine vinegar
¼cupHoisin Sauce
¼cupsoy sauce
10ozrice stir fry noodles
Instructions
Turn Instant Pot onto sauté and wait for it to get hot. Add the sesame oil, garlic, onion, salt, pepper, and chicken. Cook until the chicken turns white and the onion is soft.
Turn Instant Pot off. Break rice stir-fry noodles in half and layer in the pot on top of the chicken mixture. Add the chicken stock, lemon juice, rice wine vinegar, Hoisin Sauce, and soy sauce. Don't stir.
Layer all veggies and place lid on Instant Pot, placing the vent onto the sealing position. Select manual high pressure (or the pressure cook button on newer models) for 4 minutes.
When timer is up, preform a quick release of pressure. Stir up the pot and let it sit for a few minutes to thicken.