Heat the oil in the Instant Pot on Saute mode. Add the mustard seeds and cook until they begin to pop (takes about 3 minutes) then add the rest of the spices except for the cardamom pod and the bay leaf. Cook the spices for about 1 minute or until fragrant.

Add the shallots, ginger, and garlic to the pot and cook for another minute, stirring continually. (They’ll burn if you’re not careful)

Add the pork and cook it thoroughly.

Add the peppers and carrot and cook for a little bit.

Add the tomatoes, coconut milk, cardamom pod, and bay leaf. Add 1/4 c water to this.

Close the Instant Pot and turn it onto soup mode for 4 minutes. (Total to get to pressure and release was about 15 minutes.)

Remove the bay leaf and cardamom pod (if you can find it), otherwise warn everyone not to eat it.

If you want the sauce to be thick, you can turn the Instant Pot to saute mode and reduce the curry. Otherwise, it’s time to serve it.

Serve over cauliflower rice or low-carb naan bread (suggestions in post)