Heat oil add cumin seeds and green chili, onions, ginger and garlic. Stir and saute for about 3 minutes. Add tomatoes and spices to the instant pot. Stir and saute for 2 more minutes.
Add the beans and the water (for cooking) to the instant pot. Stir it all up.
Close the lid with vent in sealing position. Change the setting to "Bean/Chili" mode. Once the instant pot beeps, let the pressure release naturally and then open the lid.
Add lemon juice and stir the rajma. Garnish with cilantro. Rajma masala is ready. Serve with rice or roti.