Switch on the Instant pot in sauté mode. When it shows ON add in 2 tbsp of sesame Oil. Let it get hot.
Next add in the chopped garlic and saute till it turn slightly golden. Next add in the dry red chili and Saute for few secs and then add in the onion. Saute till the onions turn soft.
Next add in the Soy sauce, Green Chili Sauce, Sriracha Sauce and Rice Vinegar and stir everything together.
Now add in 1.5 cups of water scrape the bottom and deglaze. Make sure nothing is stuck to the bottom of the pot.
Mix well and then add in ½ tsp of salt and ¼ tsp of Sugar. All the sauces have salt so adjust and then add. ½ tsp Salt was perfect for me.
Now add in the Rice Noodles. Layer it on top of the liquid. If your liquids start boiling you may press the cancel button and then layer the noodles. Using a spatula press the noodles so that it stays below the water level. You can also break and add the noodles so that it fits perfectly.
Close the Instant Pot and set 4 mins in high pressure. Open the Instant Pot after 5 mins of natural pressure release.
The noodles are perfectly cooked. Fluff them with a tongs.
Garnish some toasted sesame seeds and spring onion and serve hot.