Brown the pork in a cast iron skillet as the Instant Pot tends to stick. Heat the skillet to medium high heat and add the pork. Cook for 3-4 minutes per side, until a browned crust forms.
After it's browned, place it on top of the steamer grate in the Instant Pot insert. Pour on the fish sauce and add the garlic and ginger.
Add about ½ cup water, or enough to cover the bottom of the insert.
Use the pressure cooker setting to cook on high for 60 minutes. When the time is up, let the pressure release naturally for 10 minutes, then use the quick release to release the remaining pressure.
Remove the pork from the Instant Pot and let it 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 it under the broiler for 5 minutes, or until pork is caramelized on the outside. Remove once to stir so all sides get caramelized.
Add the chicken broth, coconut milk, red curry paste and peanut butter to the liquid in the instant pot. Bring to a simmer on the saute setting (normal) and cook for 5 minutes, stirring until it is smooth.
While the broth is cooking, cook the noodles according to the package instructions (do not use any seasoning packets!!).
Build your Thai red curry ramen using the noodles, broth, red peppers, thai chilies, bean sprouts, caramelized pork, fresh cilantro, peanuts and a ramen egg (or three).