Switch on the Instant Pot in saute mode. Once it shows ON add in oil. After 30 secs add the Fennel seeds, Bay leaves, Cardamom, Cinnamon, and all the other whole spices.
Saute for few secs until they are fragrant and then curry leaves and green chili. let it splutter.
Next, add in the onions and Saute till the onions turn glossy and soft.
Next, add in the tomatoes and cook till they turn mushy and soft.
And then add in the ginger garlic paste and saute till the raw smell leaves.
Next, add in the cleaned chicken pieces and cook for 2 mins.
Add then add in the Chilli powder Coriander powder, Garam Masala, Turmeric Powder, and Salt. Mix everything and let it cook for 30 secs.
Grind coconut along with water to a fine paste. Add in the ground coconut and mix well.
Add in 2 cups of water and the Lemon Juice. Mix everything and check for salt and spice.
Close the Instant pot and turn the pressure value in sealing position. Press the cancel button and then select the pressure cook option. Set 5 mins in high pressure and, do a quick release.
Open the Instant Pot and Garnish the chicken curry with finely chopped coriander leaves and serve hot. Instant Pot Chicken Curry is ready.