Press the saute button on your instant pot and add in the ginger, chili paste, fish sauce, sesame oil, soy sauce, peanut butter, and broth into the liner. This allows the peanut butter to thin out so you don't get he burn notice.
Add the chicken to the pot.
Place the noodles on top and push down slightly.
Secure the lid on your instant pot and set on manual high pressure for 4 minutes.
When the pressure cycle is complete, quick release the pressure. Do not let the noodles sit in the pot too long after cooking - they will go mushy - not sticky.
If your noodles are too sticky for your liking, add water in 1/2 cup increments and stir, to make it more saucy. mmmm saucy!
Add the carrots, scallions, and red pepper into the pot. Stir gently.
Add peanuts for garnish, and serve.
This recipe has not been tested with other noodles (yet), if you do swap the noodles, let me know how it goes!