Turn Instant Pot to sauté mode and heat oil. Add cumin seeds and toast them for 30 seconds.
Add turmeric powder, ginger, garlic, onions, and mix well. Cook covered for 2 minutes with a glass lid on.
Add tomatoes, red chili powder, garam masala, salt and ground coriander . Mix well.
Add ground chicken and break it with a spatula. Turn the saute mode off. Add water and give a quick stir.
Quickly close the Instant Pot before the liquids start to evaporate. Turn the pressure valve to sealing. Pressure Cook on for 4 minutes followed by Natural Pressure Release.
Garnish with cilantro and serve hot with dinner rolls or burger buns lightly toasted with some ghee on a griddle.
More Veggies - Add half a cup of green peas to the curry just before pressure cooking. Or add a peeled and diced potato and sauté it with the onions, this will also add thickness to the curry.
Like it Spicy - Add 1 or 2 spicy green chilies or diced jalapeño
Other ground meats - substitute ground chicken with ground lamb, turkey, or beef and follow the same recipe.
Thicker curry - add only half of the water before pressure cooking. Alternatively, after the curry is pressure-cooked, cook it on saute mode stirring frequently, and reduce the liquids
Pav - When buying the rolls or buns to be served with Kheema, check the Sugar contents on the pack. As long as sugar is 2% or less the bread does not taste overly sweet and works well with Indian curries.