Select sauté on the instant pot and adjust to normal.
Add oil to the pot. When oil is hot, add curry leaves. When they splutter, add onions. Sauté until the onions are golden.
Then add ginger garlic paste and chicken. Sauté for a few minutes, until the chicken forms a white crust. Keep stirring in between.
Add red chili powder and 1/2 cup water instantly. Adding water is key in this step in order to prevent the red chili powder from burning. Stir constantly for 30 seconds.
Add ground fennel, ground ginger, pepper, and salt.
Stir and let it sauté for one to two minutes.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 7 minutes.
When cooking is complete, use quick release to depressurize.
If there is excess gravy and if you want to reduce the gravy then select sauté and let some gravy evaporate. It should take about 2 minutes. Keep stirring so that the chicken doesn't stick to the bottom of the pot.
Transfer the chicken into a serving bowl immediately.