Cut the boneless chicken into small pieces, about 1-2 inch in size.
Heat the instant pot in Sauté mode and add oil to it. Add the whole spices and sauté for 30 seconds to get the aroma.
Add the chopped green chili, onions, ginger and garlic to the pot and sauté for 4 minutes until they turn golden brown. Keep stirring at regular intervals.
Add the chopped tomatoes and spices. Sauté for another 4 minutes, while stirring at regular intervals.
Add the chicken and sauté for 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.
Then add the water and stir it with the chicken. Deglaze and scrape off anything stuck to the bottom of the pot.
Change the instant pot setting to manual/pressure cook mode on high for 5 minutes.
When the instant pot beeps, quick release the pressure manually. Stir in the lemon juice.
Garnish with cilantro and chicken curry is ready to serve.
Whole Spices: If you want to simplify this recipe, skip the whole spices in this recipe.Chicken: If using bigger pieces of chicken, increase the pressure cooking time to 7 minutes. I used chicken breasts when making this curry, but chicken thighs work great and are juicier. Green Chili Pepper: I typically use Thai or Birdeye Chili Pepper for this recipes. Don't forget to adjust to your taste. Adjust Spice: To make this less spicy, you can skip the green chili. Also adjust the red chili powder to taste. You can use paprika if you dont have Kashmiri Red Chili powder. Thickness of the final curry: This is a homestyle indian chicken curry, which is typically not a thick sauce as you always get in restaurants. If you want to thicken the curry, you can add cashew paste, cashew butter, coconut milk, or heavy cream. Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.