Set the Instant Pot to Saute on Normal. Add the vegetable oil and let it heat until shimmering, about 1 minute. Add the red curry paste and stir it constantly for about 60 seconds. It will darken slightly and smell very fragrant. This step blooms the paste and is worth not skipping.

Add the garlic and ginger and stir for another 30 seconds. Pour in about 1/2 cup of the chicken broth and stir to lift any bits from the bottom of the pot.

Add the sliced chicken strips, remaining chicken broth, fish sauce, brown sugar, and sliced bell pepper. Stir everything together. Do not add the coconut milk yet.

Press Cancel to turn off Saute mode. Secure the lid and set the valve to Sealing. Select Pressure Cook on High for 8 minutes. The pot will take about 5 to 8 minutes to come to pressure before the timer starts.

When the timer ends, carefully turn the valve to Venting for a quick pressure release. Keep your hand and face away from the steam vent. When the pin drops, open the lid.

Pour in the coconut milk now and stir it into the hot broth. Adding it after pressure cooking keeps the broth smooth and silky rather than grainy. Taste and add more fish sauce or a pinch of salt if needed.

Add the dry rice noodles directly to the pot, pressing them under the surface of the broth. Put the lid back on loosely, without sealing, and let the noodles soak in the hot broth for 4 to 6 minutes, stirring once halfway through. Thin rice vermicelli will soften faster than flat pad thai noodles.

Stir in the fresh lime juice right before serving. Ladle into bowls and top with fresh cilantro, bean sprouts, and a lime wedge on the side.