Sauté the Aromatics: Set the Instant Pot to Sauté (normal) and heat the oil or ghee. Add the onion, carrots, celery, and diced apple. Cook for 5–6 minutes, stirring occasionally, until the onion softens and the edges of the vegetables start to turn golden. Stir in the ginger garlic paste and cook 1 more minute until fragrant.

Bloom the Spices: Sprinkle in the curry powder, turmeric, cumin, coriander, black pepper, and salt. Stir constantly for 30–45 seconds until the spices darken slightly and smell intensely aromatic. This quick bloom in hot oil is what gives the soup its deep, rounded curry flavor.

Add Everything and Pressure Cook: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot (this prevents the burn notice). Add the chicken thighs, rinsed red lentils, and about one-third of the coconut milk. Cancel Sauté, lock the lid, set the valve to Sealing, and pressure cook on High for 10 minutes.

Release and Shred: Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Remove the chicken thighs to a plate and shred them with two forks — they'll be fall-apart tender.

Blend and Finish: Use an immersion blender to partially blend the soup right in the pot — 4–5 quick pulses, so it's creamy but still has texture. (For a silkier soup, blend longer.) Stir the shredded chicken back in, then stir in the remaining coconut milk and the lemon juice. Taste and adjust salt.

Serve: Ladle the soup over scoops of hot basmati rice in deep bowls, garnish generously with chopped cilantro, and serve immediately.