Cook the egg noodles one minute shy of the directions.
Drain and toss with sesame oil in a bowl to coat.
Set instant pot to sautee
Cook the chicken 3-4 minutes on each side until cooked through. Add in the red bell peppers, ginger and garlic and cook them for 1-2 minutes, stirring frequently until just softened.
Add in the water, soy sauce, cornstarch, vegetable oil and oyster sauce into the skillet.
Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles.