Begin by using the Instant Pot's 'Sauté' function. Add a drizzle of olive oil and place the lamb stew meat in the pot, browning it in batches for about 4-5 minutes until caramelized. This searing step enhances the flavor of your lamb curry, so don't rush. Once browned, remove the lamb and set it aside.

With the lamb out of the pot, add chopped onions, sliced carrots, and drained canned tomatoes. Sauté these ingredients for 3-4 minutes, stirring frequently until the onions become translucent and fragrant.

Stir in minced garlic, freshly grated ginger, curry powder, and a sprinkle of salt and pepper. Sauté for another minute, allowing the spices to bloom.

Return the browned lamb pieces to the pot, then add chopped Yukon Gold potatoes, full-fat coconut milk, and the reserved tomato juice. Ensure that everything is well combined and submerged.

Secure the Instant Pot lid and set the valve to 'Sealing.' Cook on high pressure for 14 minutes; the pot will take about 10 minutes to come to pressure. Once cooking is complete, perform a quick release of the pressure.

After the pressure is released, switch back to the 'Sauté' function. Stir in sliced zucchini and cook for about 5-6 minutes until tender yet crisp.

Finally, stir in fresh lime juice to brighten the dish and let it rest for 5-10 minutes before serving.