Press SAUTE and heat the oil for 1 minute.
Crumble in the pork mince and cook for about 4 minutes, stirring often to break up any clumps.
Stir in the spring onions, sriracha, garlic and ginger, and cook for a couple minutes until aromatic.
Add the tahini, soy sauce, vinegar, honey, water, and Worcestershire sauce, stirring well until the tahini is uniform in the mixture.
Add the broth, give it one last stir and then turn off the saute function.
Add the spaghetti, and submerge into the sauce without them touching the bottom of the insert then place the lid on the Instant Pot.
Select PRESSURE COOK on high for 6 minutes, followed by quick pressure release.
Stir well before serving.