Place the chicken pieces in a large mixing bowl and add all the ground spices and salt and the olive oil (or melted coconut oil). Mix the meat well with the spices. Keep aside for 5-10 minutes.
Heat the Instant Pot on Saute mode. Add the coconut oil and the whole spices. State for 30 seconds and then add the onions, ginger, garlic and green chillies. Saute for 2-3 minutes until the onions soften up a bit, stirring constantly. Next add the marinated chicken into the pot and again mix to coat the chicken with all the onion mixture. Add the curry leaves and the water. Cover and Pressure cook for 10 minutes. (Make sure the valve is in sealing position)
After the pressure cook time is done, wait for 5 minutes and let the chicken sit under pressure so it stays moist. Then release the pressure and add the coconut milk. Do not stir too much as the chicken will be very tender at this point.
Garnish with fresh cilantro (if using) and serve warm with homemade cassava rotis or cauliflower rice or white rice.
Notes
For an instant nightshade free garam masala, mix ½ tsp ground cinnamon and ¼ tsp ground cloves and use this mix.
Recipe by Cook2Nourish at https://cook2nourish.com/2023/03/instant-pot-curry-chicken-coconut-curry-chicken-paleo-whole30.html