In a small bowl, whisk together 1 Tbsp of the soy sauce, 2 Tbsp hoisin sauce, 2 Tbsp peanut butter, ginger and garlic. It will be very thick, like a paste.

Spread the mixture over the pork, coating top and sides.

Place the pork in the cooking bowl and pour ¼ cup of chicken stock on each side of the pork.

Place the lid on the pressure cooker and lock into place. Press the MEAT button and set the timer for 25 minutes.

When the timer goes off, use Quick Pressure Release.

After all the steam has released, carefully open the lid, remove the pork and place on a cutting board. Cut pork into bite sized pieces.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta and set aside.

Add the remaining 4 Tbsp soy sauce, 1 Tbsp hoisin sauce, 1 Tbsp peanut butter and rice vinegar into the cooking bowl with the remaining sauce from the pork.

Press the BROWNING button and set the timer for 10 minutes.

In a small bowl combine the corn starch and water. Add the slurry to the cooking bowl and allow the sauce to thicken, about 2-3 minutes.

Pour the stir fry vegetables into the cooking bowl with the sauce and cook until tender, about 5-7 minutes.

Add the pork, noodles and peanuts to the cooking bowl. Stir to combine.

Serve with chopped fresh cilantro and additional chopped peanuts.