Turn on sauté low (press the adjust button or the sauté button repeatedly to change the temperature depending on your model) and add the vegetable oil, green onion, and carrots.
When the aroma starts filling your kitchen add the ginger and garlic.
You can leave sauté on and use about half a cup of chicken stock to deglaze your pot. Once you scrape all of the little burned bits off the bottom of the pot add the rest of the chicken stock.
Add the soy sauce, peanut butter, fish sauce, honey, mushrooms, and chicken thighs.
Pressure Cook for 20 minutes. When it's done you can quick-release the pressure.
When the pin drops after quick-releasing, you can open the lid and remove the chicken. Remove the skin/bone, dice, and add back to the Instant Pot.
Add the coconut cream, noodles, lime, and spinach.
Garnish with a lime wedge, cilantro, and more green onion.
Servings 0