Turn the Instant Pot to sauté mode and heat oil. Add whole spices - cardamom, cloves, black pepper, and cumin. Saute for 30 seconds.
Add onion and mix well. Saute for 2 minutes covered with glass lid.
Add ginger, garlic, turmeric, red chili powder, ground cumin, ground coriander, and salt. Mix well.
Add chicken and water. Mix well to evenly coat all the spices to the chicken.
Close Instant Pot with pressure valve to sealing. Pressure Cook for 8 minutes followed by 5-minute Natural Release.
Open the Instant Pot, add a few spoonfuls of hot curry to the yogurt and mix well. This step is important to avoid the cold yogurt getting split in the curry.
Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro! Garnish with cilantro and enjoy with hot steamed rice and parathas. For a low-carb meal serve with cauliflower rice. Be sure to pick out and discard the whole spices while you eat.
We enjoy this curry a bit soupy. If you want a thick curry, reduce the ¼ cup water by adding only 2 tablespoons of water and saute in the end for a few extra minutes.
For boneless chicken thighs or breasts - cook for 5 minutes followed by a 10-minute natural pressure release.
Pot in Pot Rice
In step 5, before closing the Instant pot, add rice, water, and salt to a stainless steel pot.
Place a tall trivet in the Instant and place the rice pot over it.