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45 mins
Turn pressure cooker on to sauté. Add oil, onion, and thinly sliced chicken. Cook and stir for about 5 minutes until the onion is translucent and the chicken is browned. The chicken does not have to be fully cooked through.
While the chicken and onion are cooking, peel and cut the potatoes and carrots.
Add the carrots and potatoes to the instant pot. Stir into the chicken mixture.
Add the coconut milk, massaman curry paste, garlic, ginger, fish sauce, lime juice, peanut butter, and brown sugar to a blender. Blend until smooth.
Pour the sauce over the rest of the ingredients in the instant pot. Close the lid. Make sure the knob is on seal.
Cook on manual or high pressure for 15 minutes. Allow the steam to release before opening the instant pot.
Serve with cooked jasmine rice. Garnish with cilantro and peanuts if desired. Season with salt and pepper to taste.