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Chop up the garlic, ginger, red pepper, and mushrooms.
Season the chicken with salt and pepper. Turn on the saute mode on the Instant Pot. When fully heated and hot, add the olive oil and pan sear the chicken until both sides turn golden brown. Add the garlic and ginger.
Stir the soy sauce, honey, brown sugar, peanut butter, mushrooms, red pepper, and paprika.
Add the chicken broth and coconut milk. Cover and cook on high pressure for 10 minutes. Once done cooking, do a quick release and release the steam.
Set the instant pot to sauté. Shred the chicken and return to the pot.
Stir in the noodles and lime juice. Allow it to cook for about 5 minutes or until the noodles are soft.
Sprinkle with fresh cilantro and serve.
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