Season chicken by adding the curry powder, paprika, black pepper and salt.
Using a large spoon, or a gloved hand, massage the spices into the chicken then allow to sit and marinate at room temperature until ready to cook.
Turn the instant pot on to the saute option and add the olive oil.
Once heated, add the second tablespoon of curry powder and minced garlic. Cook for about 30 seconds to a minute until curry slightly changes in color and fragrant.
All the pieces of seasoned chicken in one side and allow the chicken to brown.
Add all the other vegetables along with a small amount of water and stir.
Turn the instant pot off from the saute setting and turn the pressure cook setting to high for 7 minutes.
Cover the instant pot and allow the chicken and vegetables to cook.
Once the timer is up, use the natural release method to allow the steam to escape.
Open the instant pot and turn the saute option back on and allow the sauce to reduce for 3 minutes.