Instant Pot Pad Thai

3-6 pounds chicken breast, cubed
1 cup sliced green onions
1 cup soy sauce
1/2 cup fish sauce
3/8 cup (or 6 Tablespoons) sesame oil
3/8 cup (or 6 Tablespoons) rice wine vinegar
1 1/3 cup brown sugar
2/3 cup peanut butter
12 cloves garlic, minced
4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1/2 cup lime juice (about 8 small limes)
1 (10 ounce) bag matchstick carrots

3 cups coleslaw mix
4 cups vegetable broth
2 (14 ounce) box rice noodles
½ cup chopped cilantro, to garnish
1 cup coarsely chopped peanuts, to garnish
Optional: 8 eggs, 4 cup fresh bean sprouts, 4 red bell pepper, thinly sliced

In a large skillet, brown the chicken on all sides. Set aside.
Add to a Crock-Pot: soy sauce, fish sauce, sesame oil, brown sugar, peanut butter, garlic, ginger, red pepper flakes, lime juice, and broth, mixing well. Add in green onions and carrots.
Cover and cook on low for 4 hours.
OR, prepare the liner of the electric pressure cooker with non-stick cooking spray. To the liner, add carrots, coleslaw mix, green onions (and red bell pepper, if desired). Pour liquid mixture over the  vegetables and stir. Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 7 minutes. After the cycle, perform a quick release.
Once vegetables and broth are cooked (either method), stir in the noodles and stir well. (Break the noodle in half if needed.) Put lid back on (either slow cooker or pressure cooker) and let cook (slow cooker) or rest (pressure cooker) for 10 minutes.

If you want to add the eggs, in a separate pan cook the eggs by scrambling the eggs, stirring occasionally. Add to the pot once the noodles are done.
When the noodles have softened to your desired texture, serve with chicken, cilantro, peanuts and fresh bean sprouts, if desired.
Modified from the recipe at Large Family Table