Turn on the instant pot and select sauté.
Add oil, onions and sauté for 3 minutes.
Add spices, lamb and tomatoes.
Close the lid of the instant pot.
Set instant pot to Manual at high pressure and cook for 3 minutes. Release the pressure naturally through steam vent.
Add eggs and sauté for 2 minutes.
Add coriander, toast the naan and place this mixture in center of each naan.
Roll them up, serve and enjoy.