Easy Thai Chicken Curry (Instant Pot)

– 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

Sea salt & black pepper

coconut or avocado oil

small onion, diced

large carrots, peeled and cut into 1/2-inch pieces

medium Yukon gold potatoes, cut into 1-inch pieces

red or green curry paste (see note)

tomato paste

fish sauce

Juice of 1 lime (about 1 Tablespoon)

chicken broth

of coconut cream or coconut milk

Steamed jasmine rice or Roasted Cauliflower Rice, for serving