Step 1

Cover the kidney beans with cold water by 2 inches in a large pot. Let soak at least 8 hours and up to 24 hours. Drain.

Step 2

Transfer the beans to the insert of a 6-quart Instant Pot®. Add 4 cups water and 1 teaspoon salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on normal for 10 minutes (see Cook's Note).

Step 3

After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid. Check to make sure the beans are cooked through and soft. If they're not cooked through, add 1 cup water and pressure cook for another 1 to 2 minutes.

Step 4

Meanwhile, heat the oil in a large skillet or saucepan over medium-high heat. Once shimmering, add the cinnamon stick and cook until fragrant, 30 seconds to 1 minute. Add the onions and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, 10 to 12 minutes.

Step 5

Add the garlic and ginger and cook until the raw smell goes away, about 2 minutes. Add the chile powder, garam masala, sugar, turmeric and 1 teaspoon salt. Cook until the raw smell dissipates, about 3 minutes. Add the tomatoes and cook until thickened, 3 to 4 minutes.

Step 6

Add the beans to the skillet along with 3/4 cup of cooking liquid. Mix well and bring to a simmer over medium heat; simmer until the curry thickens and coats and flavors the beans, about 5 minutes. Add more water if needed. Season with salt to taste. Garnish with cilantro and serve.