Step 1

Add oil, noodles, garlic, soy sauce, vinegar, schezwan sauce and water.

Step 2

Mix well so the noodles are all dipped in water. They will not all be covered under water.

Step 3

Add bell peppers. Close lid with vent in sealing position.

Step 4

Start the instant pot in manual or pressure cook mode for 4 minutes at high pressure.

Step 5

Once the instant pot beeps, quick release the pressure manually. Stir the noodles, and let them rest for 2 minutes.

Step 6

If needed, stir in salt to your taste preference. Top with spring onions and sesame seeds.