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Select Saute and stir together Panang curry paste, coriander, cumin and ½ can of coconut milk in the inner pot. until mixture is bubbly, about a minute or two.
Press Cancel.
Stir in chicken and remaining coconut milk.
Close the lid and pressure cook on High Pressure for 4 minutes.
Do a Quick Release of pressure and open the Instant Pot. [Read More: The Different Pressure Release Methods]
Stir in fish sauce, brown sugar, lime juice, peanut butter, bell pepper, beans, onion, and lime leaves.
Select Saute and cook until vegetables are crisp-tender, 3 to 5 minutes. (Be sure not to overcook. Vegetables will continue to cook in the residual heat.)
Taste and adjust with more fish sauce, brown sugar, lime juice or peanut butter.
Stir in the Thai basil leaves.
Serve with Instant Pot Jasmine Rice.