Set the Instant Pot on SAUTE & keep it on HIGH. Add oil and allow the oil to become moderately hot.
Gently release the masala paste and stir briskly. Saute until raw smell begins to fade.
Add the dry spices, salt and fry very well until you see streaks of oil appearing from the Bhuna masala.
Next, add the tomato paste and fry well until oil leaves the sides of the pot.
Now, add the soaked and squeezed soya chunks into the inner pot and give everything a good mix. Make sure that the nutrela nuggets are well coated with the Bhuna masala. Fry everything for about 2-3 mins.
Pour about 1.5 cups water, deglaze the pot very well so that there are absolutely no bits and crumbs stuck at the bottom of the pot.
Close the lid of the Instant Pot, seal the valve and than CANCEL the SAUTE mode. Press the PRESSURE COOK button and PRESSURE COOK on HIGH for just 2 mins.
After 2 mins when the Instant Pot begins to beep wait for natural pressure release (NPR) for 5 mins and than release the rest of the pressure manually. Open the lid.
Garnish the Soya Chunks curry with chopped cilantro or coriander leaves. Serve hot. Enjoy!