Prep your ingredients - chop the onions, cut the carrots and peppers - it's important to have ingredients ready to go when using the Instant Pot as it's hard to take it off the heat. Feel free to add other vegetables to your liking - green beans are terrific too.

Grab the Thai red curry paste - I love the Mae Ploy that I find at my favorite Asian Market. Thai Kitchen is also a good brand

Grab the coconut milk. I love this Arroy-D from the Asian market and/or Trader's Joes regular or reduced fat

Press the Sauté button on your Instant Pot and let it get hot

Add the oil to the bottom of the pan and add the chopped onions and sauté until soft - 3-4 minutes

Add the Thai red curry paste and cook for a couple of minutes to blend and toast the curry paste

Add half the can of coconut milk to the Instant Pot

Sprinkle the chicken pieces with salt and pepper

Add the chicken pieces to the Instant Pot

Cover the Instant pot. Press the Cancel button and then the Manual button and set the Instant Pot for 5 minutes at high pressure. Be sure the pressure valve is set to sealing (not venting)

When the cooking has finished, turn the Instant Pot off and release the pressure valve manually. BE CAREFUL not to burn yourself. I use a wooden spoon to release the valve

Once the pressure has released (the pressure knob has gone down) open the lid and give the curry a stir

Hit the Sauté button and add the other half of the coconut milk, peppers and carrots. Cook the vegetables in the boiling coconut milk until crisp-tender, about 4-5 minutes. Turn off the Instant Pot, taste and adjust the seasonings

Serve the curry with rice, quinoa or pasta and enjoy!