In the same oil add 1 tbsp oil. And saute the garlic and the onions until they just begin to turn limp. CANCEL the SAUTE function.
Add the liquid to the pot and de-glaze very well scraping the sides and the bottom of the pot with the help of a spatula.
Now, add the noodles in a bird nest or zig zag pattern (watch the recipe video above). DO NOT add the noodles all at once. This step is VERY important.
Gently press down the noodles with the help of a spatula so that the noodles are coated with the liquid.
Close the lid of the Instant Pot, seal the valve and PRESSURE COOK on HIGH for 2 minutes for al dente noodles & 4-5 mins for soft noodles.
When the cooking cycle is over the Instant Pot will begin to beep. Immediately do a QUICK PRESSURE RELEASE manually by moving the vent from the SEALING to the VENTING position.
Open the lid carefully. You will have cooked noodles with some amount of liquid. Do not worry, as you'll begin de-tangling the noodles the extra liquid will all be consumed by the cooked noodles.
De-tangle the noodles immediately with the help of a pair of fork. You need a little more patience here because rice noodles tend to clump up a tad bit more than wheat noodles because of the presence of starch. Watch the Video above to see the de-tangling process.