1
Heat oil on sauté setting in instant pot.
2
Add cumin seeds and cook until sizzling.
3
Add onion and sauté until translucent.
4
Add chicken, ginger, garlic, chili powder, salt, and turmeric. Break up the chicken as it cooks.
5
Cancel the sautéing setting, and add the tomatoes, potato, and water. Stir to combine.
6
Add the coriander and garam masala on top. DO NOT STIR as they may get stuck to the bottom of the pot.
7
Secure the lid and seal. Select Manual and set cooking time for 4 minutes at high pressure.
8
Naturally release the pressure for 10 minutes, then release remaining pressure with the venting position.
9
Open the pot and stir to mix thoroughly.
10
Cool and refrigerate. Add chopped cilantro before serving.