Put the instant pot into a sauté mode. If you are not using an instant pot, heat a pan on medium. Add oil if you are using oil and add garlic, and sauté for a minute. For the oil-free version, add mushrooms first. As mushrooms lose moisture when exposed to heat, it helps in cooking other herbs and veggies too.
Now add minced garlic, followed by onions, jalapeños and cauliflower rice. Add the water chestnuts in the end after you see veggies sweat a bit. Mix all the sauces together and add 1 tbsp of water.
Add the mixture to the sautéed veggies and close the instant pot lid while turning the saute mode off. You do not have to pressure cook the mixture as the steam released from veggies will cook the mixture in minutes. You may notice the pressure builds up after you seal the valve. Leave it for 1 minute and quick release pressure.
After the valve drops or after 2-3 minutes (Depending on how many cups of cauliflower rice you are using) open the lid. If you see lots of moisture or juice released from veggies,(which is evident in Instant pot cooking), just put the IP to sauté mode once again. Then stir the mixture in high heat until the moisture/water reduces, and a semi-dry mixture is ready.
Add scallions and hemp seeds now and followed by hot sesame oil or toasted sesame seeds if WFPB. Adjust salt and pepper if necessary.