I haven't tried this in an instant pot (yet!). However, I think it could work. Just sauté everything in the instant pot as you would in the skillet with a few modifications: You would probably need an additional 1 to 1 ½ cups of water or broth. Instead of roasting the potatoes, you would add them to the curry to cook with everything else. Pressure cook for 5 minutes. (Wait to add the coconut milk, lemon juice, and chickpeas until the very end.) For more tips, you can check out this instant pot butternut squash curry recipe.