in the Instant Pot, stir together the honey, soy sauce, peanut butter, sesame oil and chili garlic sauce. add the chicken thighs and toss to coat.
break whole wheat pasta noodles in half, and scatter across the chicken and sauce. pour water over top, and press the noodles gently down.
pressure cook on high pressure for 4 minutes. Immediately release the pressure when the time is up (quick pressure release).
stir the noodles into the sauce and add in the zucchini and carrot noodles. put the lid back on the instant pot and let it sit for 5 minutes.