Add oil in the instant pot. Press “sauté” and add garlic, ginger, onion and carrots.
Add vegetable stock in the pot and put chili sauce, chili vinegar and soy sauce in it.
Secure with the lid and cook for 10 minutes on manual “high” pressure.
Release the pressure naturally.
Let the soup boil with all the ingredients and season with salt and pepper.
Garnish with crushed roasted peanuts, onion greens and fried noodles and serve immediately.