Keep all the vegetables washed, chopped as directed, and other condiments ready for the recipe.
Place inner pot inside the IP and plug it in. Press SAUTE & set it on HIGH. Once the screen displays HOT, add oil to it. After few seconds, add thinly sliced onions to it along with ginger paste and garlic paste. Now saute for 2 minutes. Add carrots to it. And saute for 1 more minute on high. Further add dark soy sauce, Teriyaki Sauce, Sambel Olek/Sriracha to it. Mix well and scrape the bottom of the pan well.
Now add the hakka noodle rounds on top and make sure to spread them out well. Check the picture in the post above. Pour the Vegetable stock on top of it.
Close the lid of the IP and set it on SEALING. Press the Pressure cook button and set on HIGH for 1 minute. Why 1 minute? The noodles I used said to be boiled for 3 minutes on the gas top. Therefore I halved the time and pressure cooked for 1 minute.
Once the timer goes off, do QPR (quick pressure release). Open the lid. And mix well with the IP tongs. It will still be slightly liquidy. No worries on that. The noodles will eventually soak it all up. The noodles are al-dente at this point.
Add the rest of the vegetables to the Instant Pot. Close the lid again but keep the vent to venting. Let it sit for 3-4 minutes. It will let the vegetables steam well inside with still a good bite.
Open the lid. Take the tongs and mix the vegetables & noodles well.
Add sesame seeds, squeeze the lime juice and add cilantro leaves on top. Toss well. Your Instant Pot Teriyaki Noodles are ready to be served.
NOTE - If you are using the frozen vegetables, then use the thawed vegetables. Either microwave these or take them out in advance. Add these to the noodles. Close the lid as instructed above.