Heat the oil at the bottom of the Instant Pot insert on saute mode.
When the oil is hot add the onions, garlic, ginger, and lamb. Give it a quick stir and then add the remaining ingredients except for the kale, zucchini, and bell peppers. Mix well.
Close the lid and turn the pressure valve to seal. Cook the curry on high pressure for 20 minutes using the "manual", "pressure cook", " or "meat/stew" button. Let the pressure release naturally for at least 7-10 minutes before manually releasing the pressure. A fully natural pressure release is preferred, but not required for doneness.
Turn the Instant Pot back to saute mode and add the kale, zucchini, and bell peppers. Allow the curry to simmer for about 5 minutes or until the vegetables are tender. Turn the Instant Pot off and serve. Garnish with fresh coriander or cilantro.
To make this recipe lower carb, almost keto - simply omit the zucchini and bell pepper. They are the biggest source of carbs in this lamb curry.To see my tips & tricks on how to make fluffy cauliflower rice.