Add the water, soy sauce, 1 tbsp of sesame oil, garlic and sriracha to the inner pot and stir to combine.
Add the noodle nests into the pot in a single layer (as much as possible.)
Layer the mangetout, carrot, pepper, and white spring onion parts over the noodles.
Lock the lid into place. Select PRESSURE COOK and adjust to Low, setting the time to 1 minute, followed by quick pressure release.
Unlock the lid. Stir the noodles and vegetables together. Test a noodle and a carrot to make sure both are tender. If not, simmer for a few minutes on saute mode, until they’re done.
Stir in the remaining 1 tbsp of sesame oil and sriracha if you’d like. Garnish with the remaining spring onions and peanuts (if using).