Break the spaghetti noodles in half and add to the inner pot of instant pot.
Add water, salt, garlic, onion powder, minced onion & brown sugar.
Also add the peanut butter & olive oil to the noodles (mix the peanut butter very well in a separate bowl before adding to the noodles, so it won't form any clumps.In case the peanut butter is hard in texture, you will need to make it soft by warmin up of mixing with little hot water before adding to the noodles for best results).
Let the noodles soak for about 4 to 5 minutes in the water so they will turn soft, then using a fork or spoon, gently separate any stuck noodles.
This step will help reduce the chance of noodles sticking to each other once cooked in the instant pot.
Close the instant pot with lid in sealing position, cook in high pressure for 3 minutes.
Once the cooking is done, press cancel button and wait for a natural pressure release for about 10 minutes.
After ten minutes of natural pressure release is done, carefully & gradually release the remaining pressure manually (be very cautious as the steam can be very hot).
Once the pressure is all released, carefully oopen the lid and stir the contents. There will be leftover liquid inside the pot which we need to add flavor to the noodles (which will be absorbed to the noodles quickly), so do not drain the liquid.
Add the frozen broccoli florets and teriyaki sauce, mix well to combine with the noodles.
Close the instant pot with lid in sealing position, press pressure cook button and wait for just one minute for the broccoli to soften. This is because, the broccoli will soften very fast and become mushy, which we don't want.Also, if you keep it on for more time, you will get a burn error because the sauce & noodles will stick to the bottom of the pot.
So all we need is just one minute and after that one minute time, quickly press the cancel button and carefully open the lid.
Stir the noodles again very gently, serve hot!