Add the oil to the instant pot and set to saute. When the oil is hot add the chicken and roughly brown.
Add the garlic and ginger to the instant pot.
Add the soy sauce, lime juice, rice vinegar, fish sauce, sesame oil, brown sugar, sriracha and peanut butter. Stir well to combine.
Break the spaghetti in half and layer over the sauce. Push the spaghetti down into the sauce.
Add the chicken stock and then put the lid on the instant pot. Set on high pressure for 4 minutes
Leave under pressure for a further 4 minutes and then perform a quick release. Remove the lid and tease apart any spaghetti that is stuck together (I used a fork).
Add the cabbage, pepper, mange tout, carrots and spring onions. Stir well and put the lid on the instant pot for around 5 minutes to cook the vegetables.
Remove the lid and stir thoroughly. Serve topped with chopped cilantro and peanuts.
Video
Notes
I made the video for this recipe during the coronavirus outbreak and couldn't source any spring (green) onions. I used a small red onion instead and this worked really well.