Step 1

Press the saute button on your Instant Pot. Once it displays hot, add oil and then add the minced garlic and ginger. Saute for a minute until garlic and ginger start changing color.

Step 2

Add in the veggies - carrots, pepper and green onion and toss to combine. You may reserve some spring onion greens for garnish.

Step 3

Push veggies to the side and to the center of the pot add the soy sauce, rice vinegar, honey, sriracha, peanut butter and salt.

Step 4

Whisk to combine the sauce. You may also combine the sauce beforehand in a bowl.

Step 5

Break spaghetti into half and then add to the pot. Add water until spaghetti is just covered. You may press the noodles slightly with a spatula so that noodles on top get slightly under water.

Step 6

Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 4 minutes. The pressure valve should be in the sealing position. Do a quick pressure release.

Step 7

Open the pot, use a tong to mix the sauce, noodles and veggies together.

Step 8

Add reserved green onion greens, juice of 1 lime and cilantro. Serve the noodles with crushed peanuts on top!