Step 1

Add Jasmine rice, water and salt to a stainless steel bowl and keep aside.Separate the coconut cream and watery portion of the coconut milk and keep aside.

Step 2

Turn the Instant Pot to Saute mode and heat oil. Add the massaman curry paste and saute for 10 to 15 seconds.

Step 3

Add chicken and mix well with the curry paste. Add potatoes, onions, cashews, fish sauce, brown sugar and salt. Add 1/2 cup of the separated water from the coconut milk and stir everything well.

Step 4

Carefully place the tall trivet inside the Instant Pot. Place the prepared rice bowl on the trivet.

Step 5

Close the Instant Pot lid with pressure value to sealing. Cook on manual/pressure cook (Hi) for 5 mins followed by 10 minute natural pressure release.

Step 6

Open the Instant Pot, take out the rice bowl and trivet using heat resistant mitts.

Step 7

Stir in the reserved coconut cream. Set the Instant Pot to Saute mode and bring the curry to a gentle boil.

Step 8

Enjoy hot over steamed jasmine rice.