Break the spaghetti in half and layer into the instant pot.
Add the oil and garlic. Season to taste. Add the water.
Put the lid on and set to high pressure for 3 minutes.
Whilst the spaghetti is cooking, mix together the mayonaise, sweet chili sauce, sriracha, paprika and lime juice.
Leave the instant pot under pressure for 2 minutes before carefully performing a quick release.
Tease apart any stuck together spaghetti with a fork and then add the prawns, sauce and spring onions. Season to taste.
Set the instant pot to saute and cook for around 4 minutes (if using raw shrimp, cook until they turn pink).
Serve straight away and enjoy.