Switch on the Instant Pot & press the SAUTE button. Then, set to the HIGH settings. You can do this by pressing the SAUTE button itself.
When the message on the Instant Pot screen shows as HOT, add mustard oil to the pot & allow it to become hot.
When the oil is hot add all the whole spices like cardamoms, cloves, peppercorns, bay leaves & whole dried red chili. Allow them to sizzle for a few seconds.
Next, add the finely chopped onions & saute until golden & almost 80% done! Add salt to quickly fry the onions.
Add the ginger garlic paste & fry until the raw smell of ginger garlic completely disappears.
Now, add the tomato puree & fry until well combined & oil oozes out.
Next, add all the masalas & fry well until the raw smell of the masalas completely disappears & oil oozes out.
Now add the diluted tomato paste, mix well.
Add the marinated chicken drumsticks, mix well, add the ginger juliennes & fry everything well until oil oozes out.
Add hot water, And CANCEL the SAUTE mode.
Now close the lid of the Instant Pot & press the PRESSURE COOK button. Set it to HIGH. Seal the vent to the SEALING position. Set the time to 3 mins.
Pressure cook on high for 3 mins. When the Instant Pot starts to beep after the set time. do a QUICK PRESSURE RELEASE.
Open the lid. Add Kasturi methi & ghee. Mix well.
Serve hot & enjoy!