1. Set your Instant Pot to sauté mode and add olive oil.
2. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
3. Add chicken pieces and cook until browned.
4. Stir in red curry paste and cook for another minute.
5. Pour in chicken broth, coconut milk, fish sauce, and lime juice. Stir well.
6. Add red bell pepper and zucchini. Season with salt and pepper to taste.
7. Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
8. Once the cooking time is up, quick release the pressure.
9. Open the lid, stir the soup, and adjust seasoning if needed.
10. Serve hot, garnished with fresh cilantro.