Set Instant Pot to the saute' setting for 10 minutes. Add 2 tbsp. of olive oil and saute using spurtles your peppers, onions, and garlic for 6-7 minutes.
Next add in your pre chopped baby corn and lightly saute for the remainder of your saute time.
Then pour in your coconut milk, water, and jasmine rice.
Place lid on your Instant Pot making sure to seal properly, and set to Rice setting and cook for 10 minutes. Note: at the end of cooking you will not have to vent the steam from the Rice setting.
While rice is cooking, in a separate bowl create your shrimp marinade by mixing Sriracha, pepper jelly, lime juice, lime zest, salt and 2 tbsp of cilantro.
Toss in precooked, deveined shrimp, with tails removed. Allow to sit in mixture until your rice is cooked.
Once rice is done cooking stir in the entire shrimp marinade into your Instant Pot while warm.
Serve warm and top with chinese noodles for a crunch and fresh cilantro.