Select sauté on the instant pot and adjust to normal.
Add 3 tablespoons of ghee to the pot. Keep 1 tablespoon of ghee aside for garnish later.
When the ghee is hot add the cardamom pods and the finely chopped onions.
When the onions turn golden in roughly 2 to 4 minutes add the ginger garlic paste.
Then add the chopped chicken and stir.
Sauté the chicken for a few minutes until a white crust forms on the chicken.
Then add the red chili powder, water, white pepper, garam masala, coriander, cumin, and salt. Stir and sauté for one minute. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 7 minutes.
Meanwhile in a pan add one tablespoon of ghee and sauté the sliced long onions and serrano peppers until they are golden. Set them aside.
When cooking is complete, use quick pressure release to depressurize.
Open the lid.
Select sauté and add the beaten yogurt slowly (one spoon at a time) to the pot mixing it continuously.
Then add the heavy whipping cream and keep mixing.
Let the chicken sauté for 5 minutes and let the gravy thicken. Keep stirring every minute.
Add the dried fenugreek leaves, stir, and press cancel.
Transfer the cooked chicken in a serving bowl.
Garnish with saffron water, sautéed onions, serrano peppers, and fresh cilantro.