Set your Instant Pot to the Sauté mode and add a splash of oil. Once heated, add the finely chopped onion, minced garlic, and grated ginger, cooking for 3-4 minutes until the onions are golden and fragrant.

Next, add the curry powder, ground turmeric, cumin, and chili powder to the pot. Stir for 1-2 minutes until fragrant.

Pour in the crushed tomatoes and vegetable broth, stirring to combine. Allow to simmer for about 2 minutes.

Layer the chopped carrots, cubed potatoes, cauliflower florets, and bell peppers. Seal the lid and set to High Pressure for 5 minutes, then perform a quick release.

Switch back to Sauté mode on Low and stir in coconut milk and green peas for an additional 2 minutes.

Ladle curry into bowls, garnish with fresh cilantro, and serve.