Preheat the inner pot on Sauté, High/More for 15 Minutes. Add the vegetable oil, sesame oil, garlic, ginger, chicken thighs, and salt. Sauté until the chicken is browned and fragrant, about 10 minutes.
Press Cancel. Place the noodles on top of the sauteed chicken. Top with chicken broth and toss the noodles to coat.
Top with broccoli, bell peppers, shredded carrots, and snow peas. Pressure Cook on High for 2 Minutes, immediately releasing pressure once complete.
Meanwhile, in a small bowl stir together the soy sauce, rice wine vinegar, and cornstarch, making sure no clumps exist.
Press Saute, High/ More for 5 Minutes. Pour the sauce into the pot and stir to combine until slightly thickened, about 3-5 minutes.