Step 1

Start the instant pot in Sauté mode and let it heat. Add ghee (or oil), and then add cumin seeds. Let them sizzle for 30 seconds.

Step 2

Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.

Step 3

Add tomato puree and spices. Mix and let it sauté for 2-3 minutes.

Step 4

Add chicken pieces to the pot. Stir and saute the chicken for about 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.

Step 5

Add the water and stir. Press cancel and close lid with the vent in sealing position.

Step 6

Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.

Step 7

When the instant pot beeps, quick release the pressure manually and open the lid.

Step 8

Stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened (see notes to thicken sauce).

Step 9

Stir in the lime juice and garnish with cilantro. Coconut Chicken Curry is ready to be served. Enjoy over basmati rice or with naan.