Set the Instant Pot to the brown/saute setting.
Add the olive oil, onion, and red bell pepper.
Cook until slightly softened, about 4-5 minutes.
Add the garlic and ginger and cook another minute.
Add the fish sauce, red Thai curry paste, chicken breasts, chicken broth, and coconut milk, and stir well to combine.
Place the lid on the Instant Pot and seal the pressure valve.
Cook on HIGH for 12 minutes for fresh chicken breasts and 15 minutes for frozen chicken.
Release the pressure valve. Remove the chicken from the Instant Pot and shred into bite-sized pieces.
Add the chicken back to the soup, along with the broccoli.
Turn on the brown/saute function again, and cook until the broccoli is softened, about 5 minutes.
Add the noodles and cook another minute or two, until softened.
Serve topped with cilantro, lime, and chopped peanuts. Enjoy!