Instant Pot Coconut Chicken Curry

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• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 cup onion (yellow or white) (finely chopped 1 small)
  Ingredient note

  Source: 1 cup onion (yellow or white) (finely chopped 1 small)
• 2 teaspoons ginger paste (½-inch piece finely grated or ground)
  Ingredient note

  Source: 2 teaspoons ginger paste (½-inch piece finely grated or ground)
• 2 teaspoons minced garlic (2 cloves)
  Ingredient note

  Source: 2 teaspoons minced garlic (2 cloves)
• 2 pounds skinless and boneless chicken thighs (or breast) (cut into bite-size pieces)
  Ingredient note

  Source: 2 pounds skinless and boneless chicken thighs (or breast) (cut into bite-size pieces)
• ½ teaspoon salt or to taste (adjust to taste after cooking)
  Ingredient note

  Source: ½ teaspoon salt or to taste (adjust to taste after cooking)
• 2 tablespoons curry powder (mild or hot) (see 'Recipe Notes' for substitutions)
  Ingredient note

  Source: 2 tablespoons curry powder (mild or hot) (see 'Recipe Notes' for substitutions)
• 1 cup tomato puree (or puree 2 Roma tomatoes or ½-can diced tomatoes)
  Ingredient note

  Source: 1 cup tomato puree (or puree 2 Roma tomatoes or ½-can diced tomatoes)
• 2 tablespoons tomato paste
  Ingredient note

  Source: 2 tablespoons tomato paste
• ½ cup water
  Ingredient note

  Source: ½ cup water
• 14 ounces coconut milk (1 can)
  Ingredient note

  Source: 14 ounces coconut milk (1 can)
• 1 teaspoon coconut palm sugar (or honey) (adjust to taste or skip)
  Ingredient note

  Source: 1 teaspoon coconut palm sugar (or honey) (adjust to taste or skip)
• 1 teaspoon lime juice
  Ingredient note

  Source: 1 teaspoon lime juice
• 2 tablespoons chopped cilantro or parsley
  Ingredient note

  Source: 2 tablespoons chopped cilantro or parsley

1. Saute aromatics: Turn on the Instant Pot on Saute mode. When hot, add oil and chopped onions. Saute onions for 3 minutes until they soften and start turning brown. Stir in ginger and garlic paste and saute for 30 seconds.
2. Saute chicken: Add the chicken pieces along with salt and curry powder. Stir and cook the chicken for 3-4 minutes.
3. Add tomato: Now add tomato puree and tomato paste and cook for another minute. Turn off the heat.
4. Deglaze the pot: Add water and use it to scrape off the brown bits stuck at the bottom. This prevents the 'burn' error in the Instant pot, so don't skip this step.
5. Add coconut milk: Stir in the coconut milk. Close the lid and set the vent to sealing position.
6. Pressure cook: Cook the chicken on manual / pressure cook for 5 minutes on low pressure. When the cooking is done, wait for 5 minutes, then release the pressure manually by following your cooker's quick-release instructions. Once the pin drops, open the lid.
7. Finish the curry: If at this point the curry looks too runny, you can reduce the liquid by cooking it for 2-3 minutes on saute mode. If it looks good, stir in the sugar and fresh lime juice
8. Garnish and serve: Garnish with cilantro (or parsley) and serve over rice.