Set the instant pot to sauté for the most minutes possible.

When it reads "hot," add ghee.

Salt and pepper one side of the chicken thighs.

Place 2 or three thighs in the pot salt and peppered side down, salt and pepper the top sides.

Brown for 2:30 on each side.

Remove to a plate.

Repeat for each batch of thighs.

Add time to the instant pot if necessary.

Add onions and garlic and sauté for 2 minutes.

Add curry, chili pepper and tomato paste and stir for another minute.

Turn of the sauté (usually a "cancel" button).

Add chicken stock and deglaze the pot.

Stir in soy sauce.

Sink chicken into the sauce and pour in any rendered juices.

Drop in the carrots and potatoes, no need to stir.

Place the lid on the instant pot and set the vent to pressurize.

Pressure cook for 4 minutes (5 minutes if using bone in thighs).

Turn off "keep warm" if necessary.

After it's done cooking (probably 25 minutes to come to pressure plus the 4 minutes cooking), let it naturally depressurize for 10 minutes and hit the vent to force release.

Remove all or most of the chicken and vegetables to a plate.

Put the corn starch in a small bowl, add 3 tablespoons of the sauce and mix into a pastes.

Stir the paste into the remaining sauce in the pot.

Return the meat and vegetables and any juices to the pot.

Stir in the panir and peas.

Serve over rice or wrapped in chapati or roti.