Heat a large dutch oven over medium-high heat. Heat vegetable oil and sesame oil.

Saute the onions, garlic, and ginger until the onions are caramelized and turn golden brown. Turn the heat down to medium.

Add in the chili powder, turmeric, and gram flour and stir constantly for 30 seconds to 1 minute, until fragrant. Add a bit of oil if needed. If it sticks to the bottom, deglaze by adding a couple of teaspoons of broth or water to release the brown bits.

Add the chicken and stir to coat with the spice mixture. Saute chicken until no longer pink.

Stir in broth, coconut milk, fish sauce and soy sauce and bring to a boil.

Stir in the pasta and boil until the noodles are cooked to your desired consistency, about 10 minutes.

Cook through until the soup has thickened.

Select the Saute function and pre-heat the Instant Pot.

Add vegetable oil and sesame oil to the inner pot and allow them to heat up.

Saute the onions, garlic and ginger for 3 to 5 minutes, until the onions are lightly caramelized. *

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Add in the chili powder and turmeric and stir constantly for 30 seconds to 1 minute, until fragrant.

Add the chicken and stir to coat with spice mixture. If there are brown bits stuck to the bottom of the inner pot, deglaze with one or two tablespoons of broth or water and scrape with a spatula to dissolve the brown bits.

Stir in broth, coconut milk, fish sauce and soy sauce.

Divide angel hair pasta into four batches. Add the pasta to the inner pot in a criss-cross pattern: add one-fourth of pasta into the broth, spreading it out from the back of the inner pot towards the front. Push down with a spatula to submerge the pasta. Add the next one-fourth of noodles, spreading out right to left. Repeat with the remaining two batches. (See the step by step instructions on the blog post for photos if you need clarification.)

Using a spatula, push down on the pasta until all of it is submerged in the broth.

Close the lid and pressure cook on High Pressure for 3 minutes.

Do a quick release in bursts: release pressure a little at a time until the steam is less forceful and then release any remaining pressure. [Read More: The Different Pressure Release Methods]

Press Cancel, open the lid and stir the noodles. If there are any strands of noodles stuck together, use a fork to separate the strands.

In a small bowl, combine gram flour and water. Stir until smooth, with minimal lumps. Strain through a strainer to remove the lumps, if necessary.

Stir gram flour mixture into the noodles.

Select the Saute function and heat the noodles to cook through and for the contents to thicken.

Serve in individual bowls with lime wedges and garnish with your choice of garnishes.