Switch on the Instant Pot on Sauté mode on normal heat. Add 2 tbs of avocado oil.
When it starts displaying hot add julienned ginger and sliced onions.
Sauté onions for few minutes until become soft and translucent.
Now add sliced mushrooms and continue to sauté for few minutes.
After 5 minutes switch off the sauté mode, add 1.5 cup of water and half quantity of the prepared sauce.
Transfer all the noodles into crisscross pattern in the inner pot.
Place the Instant pot lid on and cook for 1 minute on low pressure. Let the pressure release naturally.
Once, pressure is released open the lid and add chopped bok choy stalks, carrots, peppers, broccoli, tofu and the remaining sauce.
Put the lid back and again cook for 1minute low pressure. To avoid over cooking of vegetables and losing their texture, quick release the pressure once cooking time is over.
Take the lid off and carefully fold in the spinach and bok choy greens. Cover the pot back and allow the greens to wilt using the steam.
Remove the pan, transfer to a bowl and topped it with sesame seeds and sesame seeds and chili flakes oil.