Brown the pork shoulder in a skillet or right in the instant pot until brown and crusty on all sides, about 10 minutes total. Place on the steamer rack in the instant pot and cover with fish sauce, ginger and garlic. Add 1/2 cup water to the bottom to prevent burning.
Use the pressure cooker setting to cook on high for 60 minutes. When the time is up, use the quick release to release the steam. Remove from the Instant Pot and let cool. leave the liquid in the pot.
Shred the pork into chunks on a parchment paper lined baking sheet and sprinkle on the soy sauce, lime juice and coconut sugar, making sure the pork is coated evenly. Place under the broiler for 5 minutes, or until pork is caramelized on the outside. Remove once to stir so all sides get caramelized.
Thai Curry Ramen:
Add the chicken broth, coconut milk, red curry paste and peanut butter to the liquid in the instant pot. Cook on high pressure for 5 minutes to meld the flavors.
While the broth is cooking, cook the instant ramen noodles in boiling water for 3 minutes and drain.
Build your ramen using the noodles, broth, red peppers, thai chilies, bean sprouts, caramelized pork, fresh cilantro and peanuts. Feel free to add other ingredients as well.
If you are using unsalted chicken broth, or low sodium broth, you may need to add some salt to your broth. Add any necessary salt to the broth before serving.