Easy Instant Pot Thai Red Curry Chicken

1 Set the Instant Pot to Sauté. Add the 3 tbsp red curry paste and about half of the coconut milk. Stir and cook for 1 to 2 minutes, until fragrant and gently bubbling.
2 Press Cancel. Add the chicken, remaining coconut milk, chicken broth, fish sauce, brown sugar, carrots, and onion. Stir to combine.
3 Secure the lid and pressure cook on High for 4 minutes. Once finished, carefully quick release the pressure.
4 Remove the lid and set the Instant Pot back to Sauté. Add the red bell pepper and cook for 5 minutes, or until tender to your liking.
5 Turn off the Instant Pot and stir in the fresh basil and lime juice. Taste and adjust with additional fish sauce, brown sugar, or lime juice if needed.
6 Serve warm over jasmine rice and enjoy.