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Select Saute and stir in red curry paste and ½ can of coconut milk until mixture is bubbly, about a minute or two.
Press Cancel.
Stir in chicken, remaining coconut milk, and chicken broth.
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, bell pepper, carrots, onions, bamboo shoots, and lime leaves.
Press '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 or lime juice.
Stir in the Thai basil leaves.
Serve with Instant Pot Jasmine Rice.
Heat red curry paste and ½ can of coconut milk in a medium saucepan over medium heat until the mixture is bubbly and fragrant, about a minute or two.
Add chicken, remaining coconut milk and chicken broth.
Cover and cook for 5 minutes, until tender, stirring occasionally.
Stir in fish sauce, brown sugar, lime leaves and lime juice.
Add bell peppers, carrots, onions, bamboo shoots, and lime leaves. Cook for another 3 minutes or until crisp tender.
Taste and adjust with more fish sauce, brown sugar or lime juice.
Sprinkle with basil, heat through and serve with Jasmine rice.