Step 1

Pour water/broth into bottom of Instant Pot. Break the spaghetti in half and lay it in a criss-cross pattern in the pot. Place the chicken on top of the spaghetti to cover it.

Step 2

In a bowl whisk together the soy sauce, vinegar, chili garlic sauce, sriracha, sesame oil, brown sugar and garlic. Pour the mixture over the chicken.

Step 3

In a pan* place the carrots and bell pepper. Drizzle with the olive oil. Cover the pan and place on top of the chicken. Squish everything down to fit.

Step 4

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

Step 5

Carefully remove the pan with carrots and peppers in it. Set aside.

Step 6

Stir the chicken and spaghetti well. If desired stir in ¼ tsp kosher salt and pepper (you may or may not need it). Stir in the carrots and peppers. If you like it extra spicy add in extra sriracha sauce.

Step 7

Serve garnished with cilantro and peanuts.