Cut the chicken in small pieces and marinate with half of the dark soy sauce and sesame oil and mix until well combined.

Turn on the Sauté setting on high on the Instant Pot. Add 1 tablespoon oil and let the oil get hot. Add chicken and marinade and sauté until it’s golden brown. Remove the meat from the pan and set aside.

Slice onions, Bok choy, carrots and red bell pepper and mince garlic. Set aside.

Add the minced garlic to the instant pot and let it get golden-brown for about 30 seconds.

Add the water to the instant pot and deglaze the bottom by scraping it clean with a spatula.

Break the spaghetti in half and put them down in a criss-cross pattern to prevent sticking to each other. Do not stir the noodles after you’ve created the criss cross pattern. Gently push the spaghetti down, so it is under the liquid.

Close the Instant Pot with the lid, seal the valve, and pressure cook on high for 4 minutes. 

Once the Instant Pot beeps, immediately do a quick release of the pressure by opening up the natural pressure release valve, and let the noodles rest for an additional 4 minutes.

In a small bowl, combine the remaining dark soy sauce, light soy sauce, hoisin sauce, and mirin.

After those 4 rest minutes, open the pot add the sauce and stir the noodles.

Then turn on the sauté setting on high and add the sliced Bok choy, red bell pepper, onions, carrots, and chicken. Stir fry the veggies and chicken for another 5-8 minutes. Longer time will result in softer vegetables.

Garnish with sesame seeds and sliced green onions, and season to your liking.

Enjoy!