Set your Instant Pot to Sauté on High function for 10 minutes, heat the oil, add the onions and let them cook for about 2 minutes. Add the garlic and ginger and let cook until fragrant, then add and combine the garam masala, curry powder, salt, pepper, and Thai red curry paste.
Add the red bell peppers, carrots and chicken breast, make sure you coat all the pieces with the spice mix and then add the coconut milk.
Press Cancel, cover with lid and set to VENT. Select SLOW COOK on LOW and set the time for 3 hours. When the cooking finishes carefully open the lid and add the lemon juice. Garnish with chopped cilantro serve immediately.