Select Saute on the instant pot and program the time for 10 minutes. instant pot on sauté setting. Whilst pre heating, mix together the chicken breast and laksa paste.
Add the oil to the inner pot and once hot, add the chicken. Sauté for 8 - 10 mins until the chicken has cooked on all sides.
Add the chicken stock and coconut milk and use a wooden spoon to give everything a stir and deglaze the bottom of the inner pot.
Press cancel, and secure the lid, then select Pressure cook, and set the time for 5 minutes.
When the cooking program is complete, perform a quick pressure release then remove the lid.
Add the fish sauce, chilli and egg noodles, then put the lid back on and leave in the pot for 5-7 minutes until the noodles have softened.
Once ready, distribute noodles, chicken and soup into 3 bowls and garnish with bean sprouts, coriander, red chilli, spring onions and wedges of lime.