Step 1

Set Instant Pot to SAUTE and heat olive oil.

Step 2

Add onions and garlic and sauté for 1-2 minutes, until fragrant.

Step 3

Add tomato paste, ginger, curry powder, garam masala, chili powder, salt & pepper and saute for 3-5 minutes.

Step 4

Pour in the broth and scrape up any browned bits from the bottom of the Instant Pot. Add the chicken thighs. There should be enough liquid to cover the chicken, so add additional broth or water, if needed.

Step 5

Cover and seal the lid - turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 10 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.

Step 6

Once the 10 minutes are up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure.

Step 7

Open the lid, hit CANCEL then press SAUTE. Whisk together cornstarch and water and add to Instant Pot with coconut milk. Simmer for 5 minutes, stirring occasionally. The sauce should thicken. Season with salt and pepper.

Step 8

Serve garnished with cilantro and greek yogurt.