In a blender or food processor combine the mango, coconut milk and water

Blend on high until smooth

Set the Instant Pot to “sauté” mode high

Pour in the olive oil, heat

Add the onions, sauté 2-3 minutes

Add the garlic, sauté 1-2 more minutes

Hit “cancel” to turn off “sauté” mode

Pour in the mango coconut purée, mix

Add the chicken thighs and toss to coat in the purée

Add the curry powder, cumin, coriander and salt, mix

Set the Instant Pot to “pressure cook” high and set for 7 minutes

Lock the lid into place and set the pressure valve to “sealing”, allow to cook

Once the Instant Pot beeps indicating it is done, allow the pressure to slow release for 5 minutes and then switch the value to “venting” to quick release any remaining pressure

When it is safe to do so, remove the Instant Pot lid

Carefully remove the chicken thighs and place them on the cutting board, slice into bite sized pieces

Add the chicken back to the pot and mix

Chicken curry is best served over rice or with a side of naan bread

Top the curry with cashews, fresh cilantro and mango slices if desired