Select sauté on the instant pot and adjust to normal. Add oil to the pot. Add cumin seeds and bay leaves and let them sauté for 30 seconds.
Add ginger and garlic paste, mix well.
Add in onion and sauté for about a minute. Furthermore, add the ground chicken and sauté for 3 to 4 minutes.
Keep stirring intermittently. Next add in the salt and spices (ground turmeric, ground cumin, Kashmiri Chili powder, Garam masala, and ground coriander).
Stir well. Next add in the tomatoes and sauté for about 2 to 3 minutes. Moreover, keep stirring intermittently. Further add in the bell peppers and ¼ cup water. Press cancel. Secure the lid on and select manual/high pressure for 8 minutes.
When done quick release the pressure. If there is some liquid select saute and let it dry out. Finally, garnish with cilantro. Then, transfer to a serving bowl. Serve with rice, tortillas or naan (Indian flat-bread).