Step 1

Add the coconut oil to the bottom of the instant pot and set it to "sauté"

Step 2

Once the pot indicates that it is "hot" add the chicken.

Step 3

Coat the chicken with oil and sauté until most of the outside of the chicken has turned white (do not overcook, the center should still be pink at this point).

Step 4

Add the garlic, ginger, lime leaves and red curry paste. Sauté for about 2 minutes until the spices become aromatic. Stir in the vegetables and combine until well coated with the seasoning.

Step 5

Turn off the heat.

Step 6

Add the brown sugar, ramen noodles*, coconut milk and broth.

Step 7

Shut and seal the Instant Pot, make sure the valve is set to "sealing".

Step 8

Set the pot to "High" or "Manual" for "0" minutes.

Step 9

Once the Pot indicates that it has reached pressure, (about 15 minutes) immediately release the steam.

Step 10

Open the lid and stir in the Thai Fish Sauce and lime juice.

Step 11

Taste the soup. Because curry pastes can be very different, adjust the flavor and add more paste to increase the curry flavor and spiciness of the dish to your liking.

Step 12

Ladle the soup into bowls and garnish with cilantro. Serve with the hot sauce of your choice and lime wedges.