Select Saute on your Instant Pot for 10 minutes add in Olive Oil and brown Chicken for 5-7 minutes.
Add Peppers, Spring Onion, garlic and Thai Basil for the remaining saute time.
Add in all other ingredients except for the garnishes. Stir to combine.
Secure lid and set Instant Pot to Manual High Pressure setting for 10 minutes. When finished allow steam to naturally release.
Garnish with carrot shreds, peanuts and fresh Thai basil.