Mix all the ingredients from the marinade to a medium bowl. Add chicken and coat well in the marinade. Keep aside for about 20 minutes while preparing remaining ingredients. Refrigerate if you are marinating ahead of time for up to 12 hours.

Set the Instant Pot to Sauté(Hi) mode and heat ghee. Add mustard seeds in the ghee and wait until they start to pop. Add onions, 1 teaspoon of salt and cook for 5 minutes. Press Cancel.

Add marinated chicken and water. Mix well deglazing the bottom of the pot. Layer potatoes on top. Do not mix. Close the Instant Pot with Steam Release to Sealing. Select the Manual/Pressure Cook (High) setting and adjust the cook time to 5 minutes. Allow natural pressure release. Press Cancel.

Open the Instant Pot, add red chili powder and more vindaloo spice blend to taste. Turn the Instant Pot to Sauté mode, mix well and cook for another minute. Press Cancel. Garnish with chopped cilantro. Serve hot with Basmati rice and Paratha.

Heat ghee in a heavy bottomed pot. Add mustard seeds and wait until they start to pop. Add onions, 1 teaspoon of salt and cook for 10 minutes on medium-high heat. Stir frequently as the onions turn soft without browning them.

Add marinated chicken, potatoes, red chili powder and mix well. Add half a cup of water and give a quick stir. Cover the pot and cook on medium heat for 15 to 20 minutes or until the chicken has cooked through. Add more water as needed. Add more vindaloo spice blend to taste. Garnish with chopped cilantro.