Begin by washing the chicken pieces. Set them aside.
Set the Instant Pot on SAUTE & keep it at NORMAL. Add 2 tbsp. butter, when it becomes mopderately hot throw in the whole spices & the bay leaf. Allow them to sizzle just for a few seconds.
Now, add the Onions, chopped ginger & garlic and sauté for just 1-2 mins.
Add the wahsed chicken pieces and saute until the color changes to white or they become opaque.
Throw in the veggies and mix well with the rest of the ingredients in the pot.
Add Salt, pour water (read NOTES below), also add the crushed pepper. CANCEL the SAUTE and press the PRESSURE COOK button in the Instant pot and set it on HIGH for 6 mins.
After 6 mins when the Instant Pot begins to beep wait for natural pressure release for 10 mins and than release the rest of the pressure. Open the pot and garnish with garam masala powder and lemon juice. & the extra 2 tbsp. butter Serve hot. Enjoy!