In a small bowl, whisk together 2 cups of the water (set aside 3/4 cup for the end), soy sauce, olive oil, vinegar, and brown sugar. Pour the mixture into the Instant Pot. Add the garlic and chili powder and give the mixture another quick whisk. Add the noodles and chicken.
Put the lid on your Instant Pot and make sure the lever is pointed to "sealing." Press "manual," and use the "+" or "-" button to set the timer to 3 minutes. It will take about 10 minutes for your Instant Pot to come to pressure.
When the timer beeps, immediately and carefully release the steam. When it stops hissing, carefully remove the lid. Using oven mits, remove the inner pot from the Instant Pot.
Add the raw bell pepper, stir fry vegetables, and additional 3/4 cup of water. Using tongs or a large spatula, stir everything together, being sure to get the noodles from the bottom of the pot into the mix. Serve immediately. Leftovers can be kept in the refrigerator, covered tightly, up to 5 days. Add a little water to each portion before reheating (about a Tablespoon).
It is imperative your chicken is cut into fairly small pieces in order to cook in the 3 minutes. See photo above for what I did.
Alternatively, you can cut your own vegetables to make 1 pound. I suggest broccoli, carrots, water chestnuts, sugar snap peas, and onion. Be advised, you will need to cook all of these vegetables before using them.