Step 1

Add the sesame oil to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the mushrooms, pepper and garlic and sauté for 3 minutes.

Step 2

Pour in the broth and stir well, deglazing (scraping) the bottom of the pot to remove any browned bits from the previous step.

Step 3

Break the spaghetti in half (see “Jeffrey Sez” section) and add it to the pot, making sure it’s submerged in the broth, but DO NOT STIR. Some of the spaghetti may stick up above the broth and that’s fine. Top with the butter and tarragon.

Step 4

Secure the lid and hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.

Step 5

While the spaghetti’s cooking, whisk together the oyster sauce, hoisin sauce, soy sauce, ginger and chili-garlic sauce (if using), and set aside.

Step 6

When done pressure cooking, remove the lid and stir in the sauce mixture. Let sit in the pot for 5 minutes to allow the sauce to thicken. Toss in the scallions and sesame seeds and serve.