Season bite-sized pieces of chicken with salt and pepper. Set the Instant Pot to saute, and add 2 tablespoons of vegetable oil. When the oil has heated add 2 to 3 tablespoons of Thai curry paste. Heat the Thai curry paste in the Instant Pot for 2 to 3 minutes. Add the chicken and add 1 13.5 ounce can of coconut milk. Add onions, carrots, potatoes to the pot. If desired you may want to add some chicken stock to the curry so it has a thinner consistency. Manually set the Instant Pot for 9 minutes on high. You can use either a quick release or a natural release. Serve with rice if desired.
This recipe was developed for the 6 quart Instant Pot. This post contains an affiliate link.