Tender chicken thighs simmer away in the Instant Pot with a fragrant base of onion, garlic, and fresh ginger, building deep flavor before the spices even hit the pot. Curry powder, cumin, coriander, turmeric, and a touch of cayenne toast briefly to unlock their aroma, then diced tomatoes and rich coconut milk turn everything into a silky, coconut-forward sauce that clings to every bite. Pressure-cooking keeps the chicken fall-apart tender in a fraction of the usual time, and a finishing splash of lemon juice with warm garam masala brightens the whole pot right before serving. Ladle it over fluffy basmati rice, scatter on fresh cilantro, and you've got a weeknight curry with serious depth. This one's a genuinely solid pick for a dairy free dinner rotation, since that luscious sauce comes together entirely from coconut milk and simple pantry spices rather than anything creamy or buttery. Easy to make ahead, easy to reheat, and just as good the next day for lunch.
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Select the Sauté function on the Instant Pot and set it to high. Add the oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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