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Select Saute and stir together 2 to 3 Tbsp Thai yellow curry paste and ½ can of coconut milk in the inner pot for about a minute.
Add 1 tsp curry powder and stir constantly until mixture is bubbly, about 2 to 3 minutes.
Press Cancel.
Stir in remaining coconut milk, 1 ½ lb boneless skinless chicken breasts or thighs and 1 ½ cups Yukon gold potatoes.
Close the lid and pressure cook on High Pressure for 3 minutes.
Do a Quick Release of pressure and open the Instant Pot.
Stir in 2 Tbsp fish sauce, 2 Tbsp brown sugar, 1 tsp lime juice, ½ cup onion, 1 cup carrots, and 4 lime leaves.
Select Saute and cook until vegetables are crisp-tender, 3 to 5 minutes.
Taste and adjust with more fish sauce, brown sugar, or lime juice.
Serve with Instant Pot Jasmine Rice.