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To make the Instant Pot pad Thai: Add the diced chicken with a little oil and brown on saute mode for a couple of minutes, until the chicken has slightly colored. Add green onion, carrots, and red peppers to the chicken.
In a small bowl, mix the soy sauce, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, juice of one lime, minced ginger, and garlic until well combined, and pour over the ingredients in the Instant Pot. Add the broth and stir well.
Put the lid on and set the manual or pressure button to 7 minutes. When time goes off, do a quick release and remove the lid carefully.
In the meantime, cook the rice noodles according to the package directions. Once done, rinse the rice noodles under cold water to prevent stickiness.
Stir in the rice noodles and give a quick stir. Serve the Instant Pot chicken pad Thai with fresh lime wedges and top with cilantro, green onions, and chopped peanuts. Enjoy!