Set your instant pot* to sauté. When hot, add the oil along with the onions and bell pepper; sauté until soft, about 5 minutes. Stir in the garlic, tomato paste, curry powder, thyme, paprika, and cayenne. Saute for about 2 minutes, then add the tomatoes, chutney, and chicken broth. Stir well, then nestle the chicken thighs into the sauce.