Heat a 6 or 8 quart Instant Pot, using the sauté function.
Add oil, chicken, red peppers, and onions, and sauté 2-3 minutes.
Add the mushrooms, and cook for 2 minutes.
Add lemon grass paste, ginger paste, curry paste, fish sauce, soy sauce and stir.
Allow to sit for 2 minutes.
Add the broth and stir.
Close the lid, seal the pressure valve, and set on manual/high for 4 minutes.
Once the time is up, let the pressure release naturally for 5-10 minutes, then flip the valve to release the remaining pressure.
Remove the top carefully.
Add lime juice, coconut milk and stir to combine.
Serve the soup and garnish Thai basil.
