Start the instant pot in Sauté mode and let it heat. Add ghee (or oil), and then add cumin seeds. Let them sizzle for 30 seconds.
Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.
Add tomato puree and spices. Mix and let it sauté for 2-3 minutes. (If your instant pot is prone to burn, then skip this step and add the tomato puree after sautéing the chicken and adding water. Do not stir.)
Add chicken pieces to the pot. Stir and saute the chicken for about 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.
Add the water and stir. Press cancel and close lid with the vent in sealing position.
Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.
When the instant pot beeps, quick release the pressure manually and open the lid.
Stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened (see notes to thicken sauce).
Stir in the lime juice and garnish with cilantro. Coconut Chicken Curry is ready to be served. Enjoy over basmati rice or with naan.
Chicken: If you don't have chicken thighs, you can use skinless chicken breast. But chicken thighs give the best result when pressure cooking this curry. Add all the veggies: You can add roasted cauliflower, broccoli florets, green peas, and even baby spinach at the end! If you want to add potatoes or sweet potatoes, cut them in large pieces and add them just before pressure cooking.No chicken, use Shrimp: You don't want chicken? No problem! You can still make a curry using shrimp. Use this Coconut Shrimp Curry recipe.Coconut Milk: Use coconut milk from a can. Thick sauce: I usually don't need to do this. But if the sauce is not thick to your liking, take out ¼ cup of the sauce in a small bowl and mix with 1 tablespoon cornstarch. Then add it back to the pot. Stir with the curry and cook on sauté for a minute.