This one-pot curry is built on tender chicken thighs simmered with onion, garlic, and fresh ginger, then layered with a warm spice blend of curry powder, cumin, coriander, and turmeric that blooms right in the pot before the liquids go in. Diced tomatoes and coconut milk create a rich, glossy sauce, while a finish of garam masala and a bright squeeze of lemon juice wake everything up just before serving. The Instant Pot does the heavy lifting here, turning tough pressure-cooking timing into a hands-off 8-minute cook with a natural release, so the chicken comes out fall-apart tender every time. Ladle it over basmati rice or scoop it up with warm flatbread, and finish with a scatter of fresh cilantro for a little brightness against all that spice. Loaded with vegetables, herbs, healthy fats, and lean protein, this is an easy weeknight dinner that fits naturally into a Mediterranean-style way of eating.
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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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