Ingredients:

  • 2 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 medium gold potatoes, cubed into 1-inch pieces
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 cup chicken bone broth
  • 1 can (14 oz) full-fat coconut milk
  • 1 tbsp lime juice
  • 1/4 cup fresh cilantro, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Set the Instant Pot to Sauté mode on High. Add the coconut oil.
  2. Once the oil is shimmering, add the diced onion and cook for 3–4 minutes until translucent and slightly golden.
  3. Stir in the minced garlic and grated ginger; sauté for 1 minute until fragrant.
  4. Add the curry powder, turmeric, and cumin. Stir constantly for 30 seconds to toast the spices.
  5. Add the chicken pieces and cubed potatoes to the pot, stirring to coat them in the spice paste.
  6. Pour in the chicken broth and scrape the bottom of the pot to deglaze, ensuring no browned bits remain.
  7. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 10 minutes.
  8. Allow a Natural Release for 5 minutes, then quick-release the remaining pressure.
  9. Open the lid and stir in the full-fat coconut milk.
  10. Turn the pot back to Sauté for 2–3 minutes, stirring gently until the sauce thickens and becomes velvety.
  11. Stir in the lime juice and garnish with chopped cilantro before serving.