In a medium bowl, combine rice wine vinegar, Sriracha sauce, lime
juice, peanut butter, chicken broth, and soy sauce.
Stir with a whisk until well blended and set aside.
Select the ‘Saute’ function and pre-heat the Instant Pot.
Add oil to the inner pot and saute the bell peppers, broccoli, minced
garlic, and carrots until tender-crisp.
Remove the mixture and set to the side.
Add more oil as needed.
Add the diced chicken and saute until almost done.
Press ‘Cancel’ to turn Instant Pot off.
Add in the pepper mixture, and sauce, stir to combine.
Close the lid and pressure cook for 2 minutes.
Do a 2 minute natural pressure release (NPR 2).
Prepare your noodles as directed on the box.
Press 'Cancel', open the lid and add the noodles, stir the noodles to combine.
Garnish with fresh cilantro.