The store-bought semi-dry curry seasoning cubes ("Golden Curry") work great for this if you're ok with less "recipe" and more "combine a couple of ingredients".
A box of these:
https://www.wegmans.com/products/international-foods/asian-f...
Add about 6lbs of de-boned / de-skinned thighs, a few pounds of cubed potatoes, and and some onions chopped coarsely. You might want to add some salt.
Brown the chicken first, or don't - it'll be good.
Saute the onions first, or don't - it'll be good.
~20 minutes of pressure (40 minutes total) later and you'll have an excellent meal of quick and easy curry.
Most of the family-sized instant-pot meals we make are like this - one pre-made sauce or spice pack, chicken thighs, some simple vegetables and 20-30 minutes under pressure then served over rice. Pretty much any bottle of "Asian" sauce or small jar/can of curry paste (Thai, Indian, Japanese) works great.
The main variations are in the sauce, and the preparation of the thighs - the texture / experience difference between adding the chicken in pre-cubed / whole / whole then shredded is pretty significant.
