On the “Sauté” setting of the Instant Pot, add 1 tbsp olive oil and sear 12 oz boneless, skinless chicken thighs with 1/8 tsp salt and 1/4 tsp ground black pepper for 5 minutes. Remove the chicken to a bowl and set it aside.

Add another 1 tbsp olive oil to the pot. Sauté 3 tbsp minced garlic, 4 oz carrots, and 4 oz diced yellow onion until fragrant (about 2 minutes).

Continue to add 1 tbsp red curry paste, 1 tbsp shallots, 2 tbsp lemongrass, 1 tbsp grated ginger, 0.5 oz galangal, 1/8 tsp cumin powder, 1/2 tsp coriander powder, and 2 tsp curry powder to the pot. Stir quickly for 30 seconds.

Return the seared chicken to the Instant Pot. Toss and stir so the curry sauce is evenly coated.

Add 1 1/2 cup unsalted chicken broth. Stir.

Close the lid, seal the valve, and cook on the “Meat/Stew” setting for 5 minutes.

Release the pressure, then leave the lid open and turn it back to the “Sauté” setting. Add 2 oz green peas, 1 tbsp tamarind concentrate, 1/2 tbsp fish sauce, 1/8 tsp salt, 1/4 tsp ground black pepper, 1 tbsp brown sugar, and 1/8 tsp ground white pepper to the pot. Stir constantly for a minute.

In a small bowl, whisk 1 1/2 tbsp cornstarch and 1/2 cup coconut milk. Add this slurry to the pot and stir until well combined. Let it cook for 2 minutes.

Turn off the Instant Pot. Portion out the curry onto serving plates. Garnish with 1/4 cup chopped coriander and 0.25 oz chopped red chili. Serve with 3 cups of cooked medium-grain white rice.