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Add the vegetable oil, diced raw chicken, minced garlic, chicken broth, soy sauce, hoisin sauce, and uncooked spaghetti noodles to your instant pot. *Ensure the noodles are as submerged in the liquid as you can get them.
Place lid on Instant Pot and ensure valve at top is in sealing position.
Cook manual high pressure for 4 minutes, followed by a quick release.
In a small bowl, combine the water and cornstarch.
Pour mixture into Instant Pot and stir to incorporate/break up pasta.
Add in the carrots and red peppers and place lid back onto Instant Pot to allow to "rest" for about 10 minutes.
Remove lid and stir in the green onions and sesame seeds.
Serve and enjoy! *You can also drizzle sriracha sauce on top if you want to add an extra kick.