Pick over the lentils and wash them very well under running tap water. Drain and set aside.
Set the Instant Pot in SAUTE and keep it at NORMAL. Add oil, when the oil becomes moderately hot add the onion and the garlic pods. Saute until the onions turn just soft or just begin to become limp.
Next, add all the diced viggies like carrots, white and red potatoes. Saute for just about a minute.
Add the dry spice powders and saute for 1 more minute. Add salt. The spices might stick at the bottom of the pot at this stage. You may reduce the SAUTE settings from NORMAL to LOW. We will de glaze the pot later.
Next, add the chicken drumsticks or boneless chicken pieces. Give everything a very good mix.
Add the crushed tomato, chipotle sauce and the tomato paste. Mix well.
Next, add the green and red lentils. Give everything a very good mix. Than pour about 2.5 cups water (read NOTES). Mix well and de glaze the pot. Scrape of any bits and crumbs from the bottom of the pot.
Throw in the bay leaves and the fresh thyme sprigs. Cover the pot, seal the valve and CANCEL the SAUTE mode. Press the PRESSURE COOK button and set it on HIGH for 4 mins.
After 4 mins when the Instant Pot begins too beep do a Quick pressure release (QPR) and open the cover. Fish out the thyme sprigs and the bay leaves. Serve hot with a dollop of fresh cream on the top and sprinkle some herbs of your choice on the top of the stew. Enjoy!