Break spaghetti noodles into thirds and put into the pot sprinkling them in so they're in different directions to avoid sticking together.
Pour broth over noodles, add shrimp, olive oil, garlic, salt and pepper on top.
Seal pressure cooker lid and steam valve. Set to high pressure for 4 minutes with a quick release when done.
While cooking whisk together the sauce with mayo and chili sauce in a bowl. When noodles are done open lid, stir to separate noodles, pour mayo sauce on and stir together to coat everything in the pot nicely.