Start the instant pot in saute mode and heat oil in it. Add cumin seeds and saute for a minute until they sizzle.
Add the onions and green chili. Cook for about 4 minutes until the onions turn golden.
While the onions are cooking, blend tomatoes to a puree. Once the onions are ready, add the tomato puree, spices and salt to the instant pot. Cook for another 3-4 minutes.
Add the sliced mushrooms and green peas. Change the instant pot setting to manual/pressure cook mode on high pressure for 2 minutes.
Once the instant pot beeps, quick release the pressure manually. Stir in the cream. Crush the fenugreek leaves between your palms and add to the instant pot. Give it a good stir.
Garnish with cilantro. Mushroom Masala is ready to be served. Enjoy with roti or rice.