Cut the chicken breasts into 1" chunks and set aside.
Cut the vegetables and set aside.
Turn the Instant Pot on to Saute. Add the coconut oil.
Add the vegetables and saute for 1 minute. You want to bring the flavors out, but you don't want the vegetables to get soft. Otherwise, they'll be too soft in the curry.
Turn off the saute function on the Instant Pot, add the remaining ingredients and stir them around.
Pressure cook for 7 minutes. Note that it may take longer than normal for the pressure to build up because of the amount of liquid in the pot.
Quick-release the steam and carefully open the lid. The curry will be watery. You can either leave it as is or take the chicken out and use the Saute function to cook the sauce down for 10 minutes.
Serve over brown rice, couscous, or jasmine rice.