Soak chickpeas in cold water overnight. Drain, rinse and set aside.
Add all of the ingredients except for the ones listed under “add later” to the Instant Pot and mix well.
Secure the lid, close the pressure valve and cook for 35 minutes at high pressure.
Naturally release pressure.
Press the saute button, then add all of the ingredients listed under “add later” and the optional slurry if you prefer a thicker sauce. Cook for 5 minutes, or until the bell peppers are slightly tender.
Stir in the sesame seed oil then sprinkle with sesame seeds and scallions and serve.