Step 1

Turn Instant Pot to Sauté mode and heat oil.

Step 2

Add onion, garlic, ginger and saute for a few minutes until onion is golden brown.

Step 3

Turn off Instant pot.

Step 4

Add tomatoes, yogurt, cilantro, red chili flakes, cumin powder, coriander powder, garam masala, salt, water and use a hand- held blender to puree everything. Don't worry if it's not super smooth.

Step 5

Add meat and mix until coated.

Step 6

Put the lid on and turn up the the valve to “Sealing.”

Step 7

Select “Manual” mode and set the timer for 20 minutes.

Step 8

When the cook time is over, let the pressure release naturally for 15 minutes.

Step 9

Remove lid and stir the curry.

Step 10

Cook uncovered, on “Saute” mode for a little longer to reduce the liquid and thicken the curry.

Step 11

Garnish with cilantro. Enjoy!