Add the chicken, carrots and onion to the Instant Pot.
Next, add in the potatoes, garlic, ginger, oil and water.
Add the curry paste on top.
Put on the lid and cook on high pressure for 4 minutes.
When cooking time is complete, do a quick release.
Take off the lid, and add the coconut milk. Stir the mixture with a wooden spoon for 1 minute.
Serve in your favorite bowl and enjoy!
Video
Notes
To add richness to this curry, saute and carmelize the onions and then add them to the recipe.
If you find the curry mixture thin, add some roux into the mixture to help thicken it up.
Want to diversify? Adding extra spices to your curry mixtures like soy sauce, garam masala, garlic cloves, and even extra black pepper will make a huge flavor difference!
Feel free to take out the chicken for a vegan curry.
Best brands for this recipe: Vermont curry paste or Golden curry Japanese curry mix.