Add the olive oil, along with the onion, garlic, carrot and bell pepper.
Cook for a few minutes, just until the onion and pepper soften.
Add all the spices and the ginger and stir everything together well, continuing on saute mode until everything is very fragrant (about 3-4 minutes).
Season the chicken thighs (cut into chunks) with the salt and pepper, and add them to the Instant Pot, along with the coconut milk, tomato sauce and lime juice. Stir everything together well, scraping any caramelised bits off the bottom of the Instant Pot.
Hit the cancel button to stop saute mode, and add the lid to the Instant Pot.
Set the valve to the sealing position and set the Instant Pot to cook on High Pressure for 10 minutes.
After the cooking time is finished, release the pressure manually (it's a good idea to do this with a long-handled kitchen tool to avoid burning yourself, and to release the pressure under a hood fan in your kitchen, if you have one).
Stir the water and cornstarch together in a small bowl. Remove the lid from the Instant Pot once the pressure is released and pour the cornstarch mixture into the Instant Pot.
Stir well, and turn on saute mode for just a few minutes (stirring regularly) until the sauce thickens.
Serve over rice with some fresh chopped cilantro and naan bread (optional).
Video
Notes
Prepare in advance as a meal prep recipe and store in an airtight container in the fridge until ready to serve (keeps for up to 3 days).