This warmly spiced curry starts with tender chicken thighs simmered in a fragrant base of sautéed onion, garlic, and ginger, built up with curry powder, cumin, coriander, turmeric, and a touch of cayenne. Diced tomatoes and rich, full-fat coconut milk create a luscious, velvety sauce, while the Instant Pot does the heavy lifting, turning out fall-apart-tender chicken in a fraction of the usual cook time. A finishing hit of garam masala and fresh lemon juice brightens everything right before serving, and a scatter of cilantro adds a fresh, herby lift. It's the kind of dish that tastes like it simmered all day, minus the wait. Ladle it into bowls while it's hot and the sauce is at its glossiest — this one's a genuinely satisfying, whole-food-friendly dinner that fits right into a Paleo routine.
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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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