Make the Pad Thai sauce: In a small bowl, whisk together 2 tsp brown sugar, 1 tbsp rice vinegar, 2 tsp sriracha, 1 1/2 tbsp reduced sodium soy sauce, 1 tbsp peanut butter, 1 tsp lime juice, 1 tsp fish sauce, 2 tsp cornstarch, 1/4 cup water, and 1/2 tsp Dijon mustard. Stir to combine.
On the “Sauté” setting, sauté 1 tbsp garlic for 30 seconds in 1 tbsp olive oil.
Add 16 oz skinless boneless chicken breast and 1/2 tsp paprika. Stir for 2 minutes.
Add 2 oz red onions, 2 oz red bell pepper, and 4 oz carrots. Stir for 3 minutes. Remove from the Instant Pot, place into a clean bowl, and set aside.
Keep the Instant Pot on “Sauté” mode. Add 1 cup unsalted chicken broth and 8 oz rice noodles. Cook for 3 minutes.
Return the chicken and veggie mixture to the pot with the Pad Thai sauce. Cook for 1 minute until the sauce thickens.
Transfer the Pad Thai onto serving platters. Garnish with 1/4 cup crushed peanut and 2 tbsp freshly chopped scallions and enjoy.