This one-pot curry comes together fast, built on a base of sautéed onion, garlic, and fresh ginger that gets bloomed with curry powder, cumin, coriander, turmeric, and a touch of cayenne until the whole kitchen smells incredible. Tender chicken thigh pieces cook right in the pressure cooker with diced tomatoes, rich coconut milk, and a splash of chicken broth, so the meat turns out fall-apart tender in a fraction of the usual simmer time. A finishing hit of garam masala and fresh lemon juice at the end brightens everything up and keeps the spices from tasting flat or muddy. It's a genuinely comforting, saucy curry with real depth of flavor, not a thin, watered-down version of the real thing. Scatter on some fresh cilantro and it's ready to ladle straight into bowls. This is a solid pick for a Whole30 dinner rotation, especially on nights when you want something warming without a long ingredient list or a lot of hands-on work.
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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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