Set pot to SAUTE with oil in inner pot.
Add onion. Sauté for 5 minutes.
Add all other ingredients except coconut cream and salt.
Set to PRESSURE for 3 mins if cooked pulses or vegetables only – QPR at the end of cooking.
Set to PRESSURE for 2/3 mins for fish – QPR at the end of cooking.
Set to PRESSURE for 7 mins for chicken fillets, or STEW for beef of lamb chunks. Always NPR after cooking meat.
Stir in coconut cream and check seasoning. Add salt if required.