Instant Pot Coconut Chicken Curry

Pretty good recipe from PipingPotCurry.com.  I doubled the amount.

Ingredients:
-1 Tbsp ghee or oil (used avocado oil)
-2 tsp cumin seeds
-1 yellow onion, diced
-1 Tbsp ginger, grated
-1 Tbsp garlic, minced
-1 can of tomato puree
-2 lbs chicken, cut into 1-1.5 inch pieces
-1/2 cup of water

-2 bell pepper, diced

-1 can of garbanzo beans, rinsed
-1 cup of canned coconut milk (I used lite)
-2 tsp garam masala
-2 Tbsp lime juice (1 whole lime)
-cilantro to garnish (didn't use)

-avocado to garnish

Spices
-2 tsp ground cumin
-1 tsp ground turmeric
-1 tsp paprika
-2 tsp coriander powder
-2 tsp salt

Directions:
1. Put Instant pot in Sauté mode.
2. Add ghee/oil and cumin seeds.  Sizzle for 30 sec
3. Add onions, ginger, and garlic.  Sauté for 3 min until onions turn golden brown.
4. Add tomato puree and spices.  Mix and let sauté for 3 min.
5. Add chicken pieces.  Sauté for 4 min. 
6. Add water, bell peppers, and garbanzo beans

7. Press cancel and close lid. Manual cook on high for 4 min (I did 6 min because of doubling recipe).
8. When pot beeps, quick release.
9. Stir in coconut milk + garam masala  + lime juice.  

Note: recipe called for sautéing longer in end to thicken, but I didn't do this step because I wanted it to be more liquidy.

*Indian