In sauté mode, add the oil to the inner pot of the Instant Pot. Wait till hot, then add the onion, cinnamon stick and cloves and sauté for 5-7 mins. You can add 2 tbsp of water to avoid burning the onion.
Add the chicken pieces and brown them for a couple of mins.
Switch off the sauté mode and add the garlic ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and mix.
Cover your Instant Pot and set the valve to the SEALING position.
Select the manual (or pressure cook) setting, make sure the pressure is set to high and set the timer to 5 mins.
Cook till done then 5 mins NPR followed by QPR.
Switch to sauté mode and drop in the dumplings and cook for 6-8 mins till the dumplings are done.
Switch off and adjust seasoning, remove the cinnamon stick, cardamom pods and cloves and serve.