Start by setting your Instant Pot to sauté mode. Once it’s heated, add a splash of water (or oil if preferred) and toss in the chopped onions, minced garlic, and ginger paste. Stir and cook for about 2-3 minutes until the onions turn translucent and the garlic becomes fragrant.

Add in your curry powder, ground cumin, coriander, turmeric, and chili powder. Stir continuously for about 1 minute, allowing the spices to toast and release their full flavor.

Stir in the diced tomatoes. Cook for another 2-3 minutes, allowing the tomatoes to break down and create a rich base for the curry.

Cancel the sauté mode. Now add the cubed potatoes, chopped bell peppers, carrots, and chickpeas to the Instant Pot.

Pour in the coconut milk and vegetable broth, stirring well to combine all the ingredients.

Secure the Instant Pot lid, making sure the valve is set to 'Sealing.' Select the 'Pressure Cook' or 'Manual' mode and cook on high pressure for 8 minutes.

After the cooking time is complete, allow for a natural pressure release for 5 minutes, then perform a quick release by turning the valve to 'Venting' carefully.

Open the lid and give the curry a good stir. If the curry is too thick for your liking, add extra vegetable broth or water until the desired consistency is reached. Season with salt and pepper to taste, then squeeze the juice of one lime for a fresh, tangy finish.

Ladle the curry into bowls and garnish with fresh cilantro leaves.