Select sauté on the instant pot and adjust to normal. Add oil to the pot.
When the oil is hot add cumin seeds.
When the cumin seeds splutter, add the diced onions. Stir occasionally to prevent the onions from burning.
When the onions turn golden in roughly 2 to 4 minutes, add the diced potatoes. Let them saute for a minute or two. Keep stirring.
Add the diced tomatoes. Let them saute for a minute or 2 until they get mushy.
Add Kashmiri chili powder and 1/4 cup water. Stir and let is saute for a minute.
Add ground ginger, ground coriander, salt, ground turmeric, and ground cumin. Give it a good stir.
Add the chopped green beans and the remaining 1/4 cup water. Give it a good stir.
Press cancel. Secure the lid and cook at high pressure/manual for 3 minutes. Quick pressure release when done.
Transfer the cooked beans and potato curry in a serving bowl. Serve hot with tortilla or rice.