Turn Instant Pot to saute function.
Add the olive oil, red bell pepper, and chicken pieces, and cook until bell pepper has softened and the chicken is browned. It does not need to be cooked all of the way through.
Add the garlic, ginger, and green onions, and cook another minute.
Turn off the Instant Pot.
In a small food processor, add peanut butter, coconut milk, soy sauce, lime juice, honey, and Sriracha and pulse until well combined.
Add the sauce to the Instant Pot and stir to combine.
Lay the spaghetti noodles on top of the contents in the Instant Pot and then add the chicken broth. Press the noodles down to slightly submerge in the liquid, but don't stir completely. You still want the noodles at the top, otherwise you may get the "Burn" notice from the Instant Pot while it's cooking.
Place the lid on the Instant Pot, seal the vent, and cook on HIGH pressure for 6 minutes.
Release the pressure immediately.
Stir to combine completely. The noodles will be "saucy" and will thicken up if you let them sit for 3-5 minutes.
Serve topped with chopped peanuts, cilantro, and green onion.
Enjoy!