To make in Instant Pot

• Mix all the ingredients mentioned under Sauce.
• Add two tablespoons of the above sauce to the chicken and let it marinate while you do the rest of the steps.
• Switch on the instant pot and set it to 'Saute Mode'.
• When the inner pot is hot, add a teaspoon of oil(from 2 tablespoons of oil). Add cubed peppers and saute for 2 minutes.
• The peppers would look slightly charred and smells nice and smokey. Remove from the pot and keep it aside.
• Next to the pot add rest of the oil, when oil is hot add dry red chilli, minced ginger, minced garlic, chopped onion. Saute for a minute, until the onion has softened a bit and ginger garlic is aromatic.
• Add marinated chicken to the pot. Toss well and let it saute for 1 minute.
• Add the rest of the sauce, chicken stock, and pepper to the pot.
• Close the lid and set the Instant pot to 'Manual/ High-Pressure Mode'. Set the timer to 4 minutes.
• The timer will start when the IP comes to full pressure, it may take around 5 minutes.
• When the timer is off, carefully quick release the pressure.
• Stir in the cornflour slurry, sauteed peppers, roasted Cashew. Let it cook for a few seconds and the sauce will thicken.
• Serve hot over rice.