Select sauté on the instant pot.
When the oil is hot add the cumin seeds.
When the cumin seeds begin to splutter in about 30 seconds add onions. Keep stirring.
When the onions turn golden in about 2 to 4 minutes add the ginger garlic paste and Serrano pepper.
Then add the Kashmiri chili powder and stir.
Then add the ground turmeric, ground coriander, ground cumin, salt, and sugar. Stir well and sauté for about 30 seconds.
Then add the pureed tomatoes and let them sauté for 2 to 3 minutes.
Then add the kidney beans and water. Stir
Secure the lid on the pot.
Select manual and cook at high pressure for 40 minutes.
When cooking is complete, use quick pressure release to depressurize.
Add garam masala, and mango powder (amchoor). Finally, add the dried fenugreek leaves.
Transfer into a serving bowl and garnish with cilantro.