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Steps
1
In medium bowl, mix chicken and chile garlic sauce, stirring to coat. Set aside.
2
On 6-quart Instant Pot™, select SAUTE; adjust to normal. Heat oil in insert. Add onions, gingerroot and garlic; cook and stir 1 to 2 minutes or until fragrant. Select CANCEL.
3
Add broth, soy sauce and brown sugar; stir to deglaze bottom of insert. Add chicken and spaghetti; stir to coat. Add mushrooms, carrots and bell pepper on top of spaghetti. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 9 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
4
Add spinach and stir well, breaking up any spaghetti that may be stuck together.
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Deglazing the bottom of the insert is important to ensure even heating when cooking under pressure.
When you stir in the spinach, it is normal for some of the spaghetti to stick together. Just stir to separate.
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