Add all of the ingredients to an instant pot, secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
Naturally release pressure (or NPR for 10 minutes, then release pressure).
Using two forks, shred the chicken right into the curry (or you can remove the chicken and cut it into chunks if you prefer)
Garnish with cilantro and serve with basmati rice if desired.
Video
Notes
*If you'd like to use chicken breast instead of thigh, I would increase the cooking time to 10 minutes and do a full natural release. The breast tends to be thicker, so I cook it for longer.