1. Turn the Instant Pot to Saute, High mode. Add in the 2 Tablespoons olive oil along with the onions, garlic, and half of the scallions (the other half will be for a garnish when serving).

2. Saute for 4-5 minutes until onions turn translucent and soften. Add in seasonings (salt, pepper, curry, cumin) and stir for 1 minute to briefly toast them. Add in tomato paste and saute for another 4 minutes until the tomato paste turns a rust color.

3. Add in Coconut Milk and Chicken Stock. Turn Instant Pot off and then place the lid on and use the pressure cook setting (low) for 20 minutes.

5. Make the seasoned olive oil. Whisk oil, turmeric, cumin, garlic, salt, and pepper in a small saucepot or saute pan and gently heat on low to infuse the olive oil. Heat for 3 minutes or until oil is hot but not bubbling. turn the heat off and set it aside to allow it to cool at room temperature.

6. Once the instant pot is finished, carefully release the pressure per the manufacturer’s instructions and remove the lid. Add the shrimp and secure the lid back on the instant pot. Again, set to pressure cook low for 5 minutes.

7. Turn on your oven to 350 F. Place the naan slices on a cookie sheet and brush with your cooled seasoned olive oil. Put in oven and keep there for about 10 minutes or until warmed through.

8. Once the pressure cooker is finished, allow pressure to disperse naturally if naan is not yet warmed, or carefully release pressure per manufacturer instructions. Check to make sure your shrimp are cooked all the way through and ladle into bowls and top with sliced green onions and habanero chilis (if using).

9. Remove the naan from the oven and brush once more with the seasoned olive oil and serve on the side of the curry.