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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.