1. Set your Instant Pot to the “Saute” function and add the olive oil. Once hot, add the chopped onion and cook until softened, about 3-5 minutes, stirring occasionally. You’ll notice the onion becoming translucent, which indicates it’s ready for the next step.

2. Stir in the minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for another minute, stirring constantly, until the spices are fragrant. This step really helps to bloom the flavors of the curry.

3. Add the 1-inch pieces of chicken thighs to the pot. Cook for 2-3 minutes, stirring to lightly brown the chicken on all sides. It doesn’t need to be cooked through at this point, just a light sear to add depth of flavor.

4. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice. Stir in the diced tomatoes (undrained) and the rinsed and drained chickpeas.

5. Secure the lid on the Instant Pot and make sure the venting knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 8 minutes on high pressure.

6. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully switch the venting knob to “Venting” for a quick release of any remaining pressure. Once the pin drops, open the lid.

7. Stir in the full-fat coconut milk until well combined. Taste the stew and season with salt and black pepper as needed. The stew should be creamy and rich.

8. Ladle the hot stew into bowls. If desired, garnish with fresh chopped cilantro before serving.