Select saute on the instant pot and adjust to normal. Next, add oil.
When the oil is hot add the mustard seeds and cumin seeds.
When the mustard seeds and cumin splutter add in the potatoes. Saute the potatoes for about 4 to 5 minutes and let them cook a bit. Moreover, keep stirring.
Add ground turmeric, ground coriander, ground cumin, Kashmiri Chili powder, and salt, coupled with ¼ cup water. Give it a good stir.
Add the tomato puree and stir well. Let the tomatoes saute for 2 minutes until the oil separates. Add in the green onions.
Press cancel. Close the lid and select manual/high pressure for 5 minutes. When done quick release the pressure and open the lid right away.
Transfer it to a serving bowl. Garnish with cilantro.