Start by soaking the cashews in a cup of hot water and keep aside for later.
In a blender, blend together the green chili, ginger and garlic. In a bowl, marinate the chicken pieces in this paste, along with the lemon juice, salt, yogurt, turmeric, and red chili powder. Cover with cling film and keep in the fridge.
Turn on the IP and hit 'Saute'. Once hot, add the butter, followed by the whole spices. Sauté until the whole spices turn aromatic (2-3 minutes). Add the chopped onions and sauté for a few minutes, until they turn translucent. Add the cashews.
Add 1/2 a cup of water, deglaze the pot and add the spice powders and salt, followed by the tinned tomatoes.
Mix together, close the lid of the Instant Pot. Pressure Cook for 5 minutes. Let the pressure release naturally. Open the lid of the Instant Pot once the vent drops, and discard the bay leaves and cinnamon stick.
Add 1/3 cup water and use a stick blender to blend the cooked ingredients up to a smooth paste(optionally, transfer the ingredients to a regular countertop blender and blend until smooth).
Add the marinated chicken pieces to the sauce and mix together. Ensure that the sauce is not too thick (this will trigger the Burn error). You can add 1/4 cup of water if the sauce is too thick.
Pressure cook for 5 minutes, followed by quick pressure release.
Switch to Sauté mode. Cook for 4 minutes on Sauté mode until sauce has thickened. Add cream, and stir. Finally, add chopped coriander to garnish.