Place vegetable oil in the pressure cooker. Follow with peppers, mushrooms, onion, carrots, and broccoli.
Add pasta, stock, and curry sauce.
Gently stir so that the pasta is covered with liquid.
Place cover on the pressure cooker and seal. Adjust vent to that it is not venting. Cook on high pressure for 8 minutes.
Manually release the pressure. Stir to coat with sauce and allow pasta to sit for a few minutes to allow sauce to thicken as it cools.
Serve in bowls. Garnish with cilantro, green onions, peppers, and sesame seeds.