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Start by preparing the cashew cream. Blend the soaked cashews with a little water into a smooth paste consistency. Place it aside.
Press the saute mode on the instant pot and add a couple of teaspoons of oil.
When the oil heats up, add the chopped onions and garlic and saute for 2 minutes.
Add tomato paste and ½ cup of water and mix well.
Add all the spices and cook for a couple of minutes.
Add the sliced mushrooms, and frozen green peas or mixed vegetables and continue to stir and cook.
Press ‘Cancel’ to stop sauteing and close the instant pot lid.
Press the ‘pressure cook’ setting and set the timer for 4 mins at high pressure.
After the timer expires, do a quick pressure release.
Remove the lid and add the cashew cream (from the blender jar) and Kasuri methi.
Press the ‘saute’ button again and cook for another minute.
Serve Instant pot mushroom masala curry with rice or chapati!