Instructions:
- Prep Ingredients: Dice the onion, mince garlic, grate ginger, and cut chicken into even 1-inch pieces. Pat the chicken dry.
- Sauté Aromatics: Set the Instant Pot to Sauté mode (Normal setting). Add oil. Once shimmering, add onion and cook until softened (about 3 minutes).
- Bloom Spices: Add garlic, ginger, curry powder, turmeric, cumin, and red pepper flakes. Stir constantly for 1 minute until fragrant.
- Sear Chicken: Add the chicken pieces to the pot. Briefly stir and sear for 2-3 minutes until lightly browned on the edges.
- Deglaze & Introduce Liquids: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom. Stir in the full can of coconut milk, fish sauce, and brown sugar.
- Pressure Cook: Secure the lid, ensure the vent is set to Sealing. Select Manual/Pressure Cook (High Pressure) for 8 minutes.
- Release Pressure: Once cooking is complete, allow a 10-minute Natural Pressure Release (NPR), then carefully switch the valve to Venting to release any remaining pressure (Quick Release - QR).
- Thicken Sauce: Once the lid is safely opened, set the Instant Pot back to Sauté mode (Low). Bring the curry to a gentle simmer. Whisk the cornstarch slurry well and pour it slowly into the simmering sauce, stirring continuously until the curry thickens (about 1 minute).
- Finish & Serve: Remove the pot from the heating element. Stir in the fresh lime juice. Taste and adjust salt if necessary. Garnish heavily with fresh cilantro.