Turn on the instant pot and select sauté.
Once it is hot, add oil in it.
Add in bay leaf, green cardamom, whole cloves, cumin seeds, black peppercorns and sauté for 30 seconds.
Add in onions, green chili, cashews and cook for 4 minutes.
Add ginger garlic paste and cook for 1 minute.
Ad all other remaining ingredients and toss to mix well.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 5 minutes, release the pressure naturally for 5 minutes through steam vent.
Open the lid of the instant pot.
Serve and enjoy.