1. 1. Saute the Aromatics: Set your Instant Pot to the “Saute” function. Add the olive or coconut oil. Once hot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

2. 2. Bloom the Curry Paste: Stir in the red curry paste with the sauteed aromatics. Cook for about 1 minute, stirring constantly, to deepen its flavor. This step is crucial for unlocking the full aroma of the curry paste.

3. 3. Deglaze the Pot: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This prevents the “Burn” notice and adds flavor.

4. 4. Add Chicken and Seasonings: Add the cubed chicken thighs to the pot. Pour in the full-fat coconut milk, brown sugar, fish sauce, salt, and pepper. Stir gently to combine everything, ensuring the chicken is mostly submerged in the liquid. Do not stir after adding the coconut milk, just a gentle mix.

5. 5. Pressure Cook: Secure the lid on the Instant Pot and make sure the vent is sealed. Select the “Manual” or “Pressure Cook” setting on High pressure for 8 minutes.

6. 6. Natural Release and Finish: Once cooking is complete, allow for a 5-minute natural pressure release, then carefully quick release any remaining pressure. Open the lid, stir in the lime juice, and taste to adjust seasonings if needed.

7. 7. Serve: Ladle the creamy coconut curry chicken over cooked rice. Garnish with fresh chopped cilantro, if desired, for a pop of color and freshness.