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Add water and soaked chickpeas in the Instant Pot and pressure cook for 18 minutes on high-pressure mode.
Let pressure release naturally for 10 minutes and then release the remaining pressure.
Heat a skillet or wok on medium-high heat.
Add sesame oil, once heated add whole dry red chili, peanuts, cashews, and garlic paste and saute for a few seconds.
Add bell peppers, carrots, mushrooms, chestnuts, the white portion of scallions, and baby corn, and saute all vegetables until crunchy.
Add salt, sugar, 1 tbsp of soy sauce and ½ tsp chili sauce, sriracha sauce (optional), and vinegar and mix well.
Add water and corn starch and mix well.
Add the cooked chickpeas and the liquid and let it simmer for a minute. (If using canned chickpeas, add ¼ cup water and the chickpeas)
Add the cornstarch and water mixture to thicken the sauce.
Give it a good mix, garnish with chopped scallions and roasted peanuts.