Add to your instant pot chicken, chicken broth, olive oil, red curry paste, garlic, ginger paste, salt, lemon grass, and cilantro.
Give it a good mix together. Place your instant pot lid on and make sure your ceiling valve is closed.
Set your instant pot to high-pressure for 5 minutes.
Once it is finished cooking, do a manual release by bringing the valve toward you to release all of the pressure. It should take about 3 to 4 minutes to fully release pressure.
Open your lid, and with tongues or a fork, remove all of the cilantro, and discard. Remove your lemon grass and discard.
Press cancel on your instant pot, then select sauté mode. Add to your instant pot the noodles, basil leaves, onion, bell pepper, zucchini, carrots, coconut milk, honey, and lime juice.
Sauté For about 5 to 6 minutes to allow your noodles to soften, as well as your vegetables to cook through. This will also help reduce your sauce and create a bit of thickness to the dish.
Transfer to a bowl to enjoy. You can top with more lime juice, cilantro, basil leaves, and/or more salt to your liking! Enjoy!