Step 1

Peel the potatoes and cut into 1 inch thick pieces. Peel the yams and cut into 1 1/2 inch thick chunks. (Yams are less dense so cut them fairly large.) Soak the vegetables in cold water to prevent browning while continuing with the next steps.

Step 2

Chop the sweet onion. Cut the lemongrass into 3 inch sections. Bruise the stalks using a pestle.

Step 3

Cut the chicken thighs into large chunks.

Step 4

On the Instant Pot panel, press the Sauté button. When hot, add the olive oil, curry powder, garlic, ginger paste, bay leaves and water. Stir-fry the spices for 1 minute.

Step 5

Add the chicken and sauté for 3 minutes, coating the chicken in the spices.

Step 6

Drain the potatoes and yams add into the inner pot along with the onions and lemongrass. Mix together, combining well.

Step 7

Add the chicken stock, coconut milk and fish sauce. Combine together.

Step 8

Cover with the pressure cooking lid. Set the steam release handle to "Sealing". Set to cook on "High Pressure" for 10 minutes. When the cook time is completed, allow for a 10 minute natural pressure release. Release any remaining pressure.

Step 9

Enjoy the Instant Pot Chicken Curry over hot white rice or with crusty bread.

Step 10

Refrigerate any remaining portions. Enjoy within the week.