For chicken: sprinkle the chicken thighs with salt and black pepper.
Add the oil in the Instant Pot and select “Sauté”. Now, add the chicken thighs and cook for about 2 minutes per side.
Transfer the chicken thighs onto a plate.
In the bottom of Instant Pot, arrange a steamer trivet and pour the water.
Place the chicken thighs on top of the trivet.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 9 minutes.
Press “Cancel” and allow a natural release for about 10 minutes and then, do a quick release.
Carefully, remove the lid and transfer the chicken thighs onto a cutting board.
Chop the chicken thighs into desired sized pieces.
For the dressing: in a food processor, add all the ingredients except the Serrano peppers and pulse until smooth.
Transfer the dressing into a large serving bowl and stir in the Serrano pepper slices.
With a kitchen scissors, cut the drained noodles into shorter pieces.
In a large skillet, heat a small amount of the dressing over medium-high heat and stir-fry the noodles for about 5 minutes.
Remove from the heat and set aside.
In the bowl of the remaining dressing, add the chicken, salad ingredients and noodles and gently, toss to coat.