Put onion, carrots, ginger, garlic and vegetables in the instant pot and Sauté for 3 minutes.
Add rice wine vinegar, rice vinegar soy sauce, chicken stock and red chilli sauce.
Close the lid and set the instant pot to “Manual” and cook for 10 minutes at high pressure.
Release the pressure naturally and add cooked udon noodles.
Season with pepper and salt. Garnish with green onions and bean sprouts.