Start by washing and chopping your bell peppers, broccoli, and carrots into bite-sized pieces. In the meantime, ensure your shrimp is peeled and deveined, ready for the pot. Prepare your noodles by soaking them if needed.

Set your Instant Pot to the 'Sauté' function and add a drizzle of sesame oil. Add minced garlic and grated ginger, stirring for about 1-2 minutes until fragrant and golden.

Once your aromatics are ready, toss in the chopped bell peppers, broccoli, and carrots. Sauté for another 2-3 minutes, then pour in the vegetable broth.

Carefully place your soaked noodles on top of the vegetable and broth mixture without stirring. Seal the Instant Pot lid and set it to cook on 'Manual' for 3-4 minutes.

After cooking, perform a quick release by turning the valve to venting. Once the steam has released, open the lid to reveal your noodles and veggies.

Layer the raw shrimp over the noodle mixture and drizzle soy sauce on top. Cook on 'Sauté' for another 2-3 minutes until the shrimp turn opaque.

Gently toss the noodles, veggies, and shrimp together until well combined. Garnish with chopped green onions and sesame seeds before serving.