Start by turning your pressure cooker to the sauté setting. Once it’s hot, add olive oil and let it heat up. Then, add the onion and sauté until it becomes translucent, which should take about 3 to 4 minutes. At this point, add the chicken and cook, stirring occasionally. You want the chicken to brown slightly, although it doesn’t need to be cooked through completely.
While the chicken and onion are cooking, peel and chop the potatoes and carrots. This will save you time and ensure that everything is ready to go.
Once the chicken is browned, add the chopped potatoes and carrots to the Instant Pot. Stir everything together to combine and allow those flavors to meld.
Next, in a blender, combine the coconut milk, Massaman curry paste, garlic, ginger paste, fish sauce, lime juice, peanut butter, and brown sugar. Blend until smooth, making sure all the ingredients are mixed well.
Pour the blended sauce over the contents in the Instant Pot. Give it a good stir to ensure everything is evenly coated.
Close the lid of the Instant Pot and make sure the knob is set to seal. Cook on manual or high pressure for 15 minutes. This step is crucial as it allows all the flavors to meld beautifully.
After the cooking time is complete, allow the steam to release naturally before opening the lid. This will help to prevent any splattering and ensure your curry is cooked perfectly.
Serve the curry hot over cooked jasmine rice. If you like, garnish with fresh cilantro and chopped peanuts for a lovely touch of texture and flavor. Finally, season with salt and pepper to taste.
