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Start the instant pot in Sauté mode and let it heat. Add ghee (or oil), and then add cumin seeds. Let them sizzle for 30 seconds.
Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.
Add tomato puree and spices. Mix and let it sauté for 2-3 minutes.
Add chicken pieces to the pot. Stir and saute the chicken for about 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.
Add the water and stir. Press cancel and close lid with the vent in sealing position.
Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.
When the instant pot beeps, quick release the pressure manually and open the lid.
Stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened (see notes to thicken sauce).
Stir in the lime juice and garnish with cilantro. Coconut Chicken Curry is ready to be served. Enjoy over basmati rice or with naan.