Switch on the Instant Pot on Saute mode. Heat coconut oil and add ginger paste, garlic paste and Thai red curry paste. Saute for 1-2 minutes and add chicken. Saute the chicken for a minute or so till the curry paste coats it well.
Add onions and mix. Pour in chicken stock, along with salt and kaffir lime leaves. Place the lid and adjust the valve to sealing. Pressure cook on manual for 6 minutes. Once the timer goes off, release pressure manually by turning the valve from sealing to venting (be careful not to use your hands - use a spoon)
Turn on the saute mode and add fish sauce, palm sugar, coconut milk and all the veggies except basil and lime juice. Mix well and simmer for 8-10 minutes till the veggies are tender. Turn off the instant pot and add basil and lime juice. Mix well and serve hot with steamed rice.
Traditional Pressure Cooker:
Follow steps 1 and 2 and pressure cook for 3 whistles. Add 1 cup chicken stock instead of ¾ cup for a traditional pressure cooker. Release the pressure and then follow step 3 as mentioned above.
Notes
Brand of Curry Paste: I use a brand called Pantai for both red and green curry pastes
Curry Paste: You can swap Thai red curry paste for the same amount of Thai green curry paste
Veggies: Feel free to use any combination of veggies you like.
Storing: Leftovers keep well in the fridge for 2-3 days