Step 1

Rinse and soak the soybeans overnight with sufficient water, atleast 3 to cups. You can soak it up to 12 hours.

Step 2

Set the Instant Pot in saute mode, and the display shows "HOT," add the butter. Let it melt. Then add the cumin seeds and let it sizzle for 30 seconds.

Step 3

Now add the chopped onion and garlic and saute for three to four minutes or until the onion turns soft.

Step 4

Turn off the Instant Pot. Turn off the IP before adding other ingredients helps to prevent the "Burn" notification in the newer models.

Step 5

Now we need to dump all the ingredients. Add the chopped tomatoes, salt, red chili powder, and curry powder.

Step 6

Drain the water from the soybeans and rinse it again. Add it to the Instant Pot.

Step 7

Now add 2.5 cups of water and cilantro. Mix it thoroughly.

Step 8

Close the Instant Pot. Ensure the sealing ring is in place, and the vent should be in the sealing position. Press the "Bean/Chili" button or pressure cook the curry for 30 minutes at high-pressure mode and let the pressure release naturally.

Step 9

Carefully open the Instant Pot. Mix the curry. Now set the IP back in saute mode and add the cream. If you prefer very mild creamy curry, add 1/2 cup of cream, or you can add 1/4 to 1/3 according to your liking. Bring it to a boil and turn off the Instant Pot.

Step 10

Serve warm with rice or any Indian flat-bread.