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In an Instant Pot set to sauté mode - high, heat the vegetable oil until it starts to shimmer. (Use medium-high heat with a stovetop PC). Stir in the onion, garlic, and ginger, sprinkle with ½ teaspoon fine sea salt, and sauté until the onion softens, about 3 minutes.
Sprinkle the sliced beef with ½ teaspoon of fine sea salt, then stir the beef into the pot. Stir in the carrots, baby Yukon gold potatoes, chicken broth, and ½ teaspoon of fine sea salt (if using homemade broth). Set the curry roux tablets on top of everything in the pot, and do NOT stir them in - let them float on top. (If they sink to the bottom too soon, you will get a burn warning.)
Lock the lid and pressure cook on high pressure for 15 minutes in an Instant Pot or other electric PC (use "Manual," "Pressure Cook," or "Pressure Cook - Custom" set to 15 minutes) or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes. (You can quick release any remaining pressure after 15 minutes if you're in a hurry.)
Remove the lid from the pressure cooker, tilting it away from you to avoid scalding steam. Stir until the curry paste is mixed evenly into the pot, then stir in the soy sauce. Ladle the curry into bowls, and serve with rice or cooked udon noodles. Enjoy!