Select sauté on the instant pot and adjust to normal.
Add oil to the pot.
When the pot is hot, add the cumin seeds.
When the cumin seeds splutter, add the chopped chicken, and ginger garlic paste. Keep stirring occasionally until a white crust forms on the chicken.
Then add the red chili powder and Kashmiri chili powder. Add ¼ cup water and stir. (Add 1 cup water if your instant pot is new and gives the burn signal)
After a minute add the tomatoes and cook until the tomatoes get mushy for about 2 minutes.
Add salt, ground coriander, ground cumin, and garam masala. Stir for a minute.
Then add the chopped cabbage and stir well.
Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 8 minutes.
When cooking is complete, use quick release to depressurize. Open the lid. Select saute if you want to reduce the liquid.
Transfer to a serving bowl.