Press the Sauté button on your Instant Pot and heat 1 Tbsp. vegetable oil.
Add the onion, minced garlic and ginger till fragrant.
Add the chicken to the pot and coat with oil.
Add carrot and potato to the pot and mix well.
Add chicken broth and then curry roux from one box (8.4 oz, 240 g). Keep the curry roux on top (do not mix).
Cover and lock the lid and seal steam release. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté. Pressure cook on “Meat/Stew” button to cooking time of 15 minutes. (If you’re using a stove-top pressure cooker, cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes).
When finished cooking, slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).
Add 1 Tbsp ketchup and 1 Tbsp soy sauce. Change to saute mode for an additional 5 minutes until homemade curry roux blends well).
Serve with rice and optional sides.