Instant Pot Chicken Curry

2 TB olive oil

1 large onion, diced

6 garlic cloves, chopped

2 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces, excess moisture removed with paper towels

1 tsp kosher salt

3 TB curry powder

¼ tsp ground ginger

1 (14.5oz) can fire-roasted tomatoes, with juices

2 cups (about 1 can) unsweetened whole coconut milk (the kind that’s found in Asian aisle of most major grocery stores.)

3 bay leaves

¼ cup dry lentils

Optional: freshly chopped cilantro and lemon slices for garnish

Directions at chewoutloud.com

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