In a small bowl mix together pad thai sauce. If you can’t find ingredients, or want to speed things up, replace with ½-¾ cup premade pad thai sauce.
To the liner of the instant pot, add olive oil, and turn pot on to “saute” mode.
Once hot, add chicken, and saute for 2 minutes per side, to get a little sear, but not cooked through.
Turn pot off, and add in this order: garlic, the pad thai sauce mixture, water and rice noodles to the Instant Pot liner. Do not stir.
Place lid on instant pot, and lock into place. Set valve to sealing.
Set to manual and pressure, cook on high for 2 minutes. Note: Instant Pot will take about 10 minutes to pre-heat and then 2 minutes to cook.
When cooking time is up, do a quick pressure release, and remove the lid.
Add the carrots, bell peppers, and bean sprouts, and toss with tongs.
Place the lid back on the pot, locking it into place, and let sit for 5 minutes.
After five minutes, remove lid, and top with sliced green onions, chopped peanuts, cilantro, and fresh lime wedges.
Enjoy!