Set Instant Pot to Sauté mode, add oil, and sauté cumin seeds for 30 seconds.
Add onions and cook until golden. Stir in ginger-garlic paste.
Add turmeric, chili powder, garam masala, and red curry paste. Cook 1 min.
Add chicken, mango puree, and salt. Stir well.
Pour in coconut milk, deglaze the bottom. Cancel sauté.
Pressure cook on High for 12 minutes. Natural release 5 min, then quick release.
Garnish with fresh basil or cilantro. Serve with coconut rice or basmati.
