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Start the instant pot in Sauté mode and let it heat. Add ghee (or oil).
Add onions and garlic. Sauté for about 3 minutes until the onions turn golden brown.
Add chicken to the pot. Stir and brown the chicken for about 5 minutes. Do not skip this step, as it adds lots of flavor to the curry.
Add the potatoes, bell peppers, carrots, chicken stock/water, curry powder, salt, and stir.
Add tomato paste/puree, let it sit on top - do NOT stir.
Close the lid with the vent in sealing position. Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.
When the instant pot beeps, quick release the pressure manually and open the lid.
Stir in the coconut milk and let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened (see notes to thicken sauce).