Instant Pot Khao Soi

This light kaosoi is based on homemade curry paste, which gives it an incredible taste. Whipping it up in a food processor is easier than you might think, and we highly recommend giving it a try. However, if you don't have much time, you can replace it with 3-4 tablespoons of store-bought curry paste. Lemongrass is easy to find in specialty markets or in Asia; however, if you find it difficult to find it fresh, you can find a very convenient lemongrass paste in the grocery department of many regular grocery stores.
Prepare the curry paste: Put the chili in a heatproof bowl and pour enough boiling water to cover (about 3 cups). Cover with plastic wrap; set aside to let the chili soak until soft, 20 to 30 minutes.Drain the chili water; leave out the liquid. Combine the chili, garlic, shallots, ginger, coriander, lemongrass, turmeric, coriander, cardamom, curry and 1/4 cup of the soaking liquid in a food processor until smooth, adding more liquid with a tablespoon if necessary. (Curry paste can be prepared in advance and stored in the refrigerator for up to 2 weeks.)Prepare the soup: Put the instant pot on high heat and simmer for 10 minutes. Add the oil; heat for 1 minute. Add the curry paste to the hot oil; cook, stirring constantly, until the paste is slightly browned, 5 to 6 minutes. Add coconut milk, chicken stock and salt; bring to a boil. Add the chicken.Cover the instant cooking pan with the lid and close the vent. Set on high heat for 10 minutes. When the time has elapsed, release the pressure. Once the pressure has naturally subsided, carefully remove the lid and transfer the chicken to a plate to cool. When the chicken is cool enough to be processed, chop the meat.Prepare the noodles according to the instructions on the package.Add the fish sauce, brown sugar, and chopped chicken to the soup. Arrange noodles and soup on serving plates; serve with the desired fillings.