Cooking Instructions:

• Step 1: Sauté the Aromatics - Set your Instant Pot to the "Sauté" mode. Add 2 tablespoons of coconut oil and let it melt. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Next, stir in the minced garlic and ginger, cooking for another minute until fragrant.
• Step 2: Add the Spices - Sprinkle in the yellow curry powder, red curry paste, ground coriander, and ground cumin. Stir well to combine and cook for an additional minute, allowing the spices to bloom and release their aromatic oils.
• Step 3: Incorporate the Vegetables - Add the sliced red bell pepper and shredded carrots to the pot. Stir everything together, ensuring the vegetables are well coated in the spice mixture.
• Step 4: Add the Chicken - Toss in the chicken thighs, seasoning with salt and pepper to taste. Stir to combine, ensuring the chicken is coated in the fragrant mixture.
• Step 5: Pour in the Coconut Milk - Pour in the full-fat coconut milk, scraping the bottom of the pot to deglaze any bits stuck from sautéing.
• Step 6: Pressure Cook - Close the lid of the Instant Pot and set it to high pressure for 10 minutes. After the cooking time is complete, allow for a natural pressure release for about 10 minutes before manually releasing any remaining pressure.
• Step 7: Final Touches - Once the pressure is released, open the lid and stir in the lime juice, lime zest, brown sugar, and fish sauce (if using). Taste and adjust the seasoning as necessary.
• Step 8: Serve and Garnish - Serve your Instant Pot Coconut Curry Chicken hot, garnished with chopped cilantro. Pair it with steamed rice or naan for a complete meal.