Marinate chicken with yogurt, turmeric, red chili and salt. Refrigerate for 30 minutes.
Soak cashews in warm water while the chicken is marinating. Blend cashews with water to a smooth paste.
Start the instant pot in sauté mode. Add oil and whole spices. Saute for 30 seconds.
Add onion, ginger, garlic and sauté for 3 minutes.
Stir in the spices.
Add marinated chicken and sauté for 3-4 mins. We want the yogurt to cook before pressure cooking the chicken.
Add water for cooking. Stir well and deglaze the pot. Press Cancel and close the lid with the vent in sealing position.
Start on Manual/Pressure Cook mode at high pressure for 6 minutes. When the pressure cooker beeps, press cancel and quick release the pressure manually.
Add cashew paste to the chicken and mix well.
Garnish with cilantro. Enjoy over rice or with naan.
