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Set the Instant Pot to the sauté function and heat the oil until shimmering. Add the onion and carrot, and sauté for 4-5 minutes, or until the onion is mostly translucent.
Add the garlic and ginger and sauté for an additional 30 seconds, or until fragrant.
Add the chicken thighs, Thai curry paste, coconut milk, chicken broth, fish sauce, and brown sugar.
Place the lid on the Instant Pot and turn the knob to the Sealing position. Pressure cook on high for 10 minutes. Allow a natural release for 10 minutes, then quick release the remaining steam.
Remove the lid and shred the chicken (it should be tender enough to just do this in the pot.)
Select the Sauté function again and bring to a boil. Add the lime juice rice noodles and cook for 4 minutes, then add the greens and cook for an additional minute. Season to taste with additional fish sauce or lime juice, then serve topped with lots of fresh cilantro and green onion.