Combine minced garlic and lime zest in a bowl with peanut oil and brush on chicken thighs, sprinkle both sides with kosher salt.
Turn the Instant Pot on to Saute setting (High) and add canola oil. Saute chicken thighs in batches until slightly browned on both sides, about 3-4 minutes per side. Remove chicken and set aside.
Continue on Saute Setting and add curry paste, stirring frequently for about a minute until paste is fragrant. Add coconut milk, peanut butter, brown sugar, ginger, chili sauce and fish sauce until combined.
Add chicken back into the Instant Pot and set to manual high pressure for 12 minutes. Let the pressure release naturally for 5 minutes. Open the lid, stir coconut cream into the sauce and add ramen noodles. Put on Saute mode for 3-4 minutes until ramen is al dente. Spoon into bowls and top with chopped scallions, cilantro and lime wedges.