Instant Pot Dal Makhani

Soaking lentils and beans

1. Rinse the lentils for a couple of times before soaking. Soak both the kidney beans (rajma) and whole black lentils (urad dal) in enough water, overnight if you are making this in the morning.
2. If you are making it in the evening, then soak the lentils in the morning.
3. Later discard all the water from the lentils well and then rinse them with fresh water. Drain the water again.
4. Add the rinsed lentils in the inner cooking pot of the IP.

Making tomato puree

1. Take the chopped tomatoes, chopped ginger and chopped garlic in a blender or mixer jar. Alternatively, you can use 1 cup canned tomato purée and 1 tablespoon ginger-garlic paste and add directly in the pot.
2. Blend till fine and smooth. Set aside.

Cooking in the instant pot

1. Add all the spices powders - turmeric powder, cumin powder, kashmiri chilli powder and Garam Masala or Punjabi Garam masala. Also, add salt as per taste.
2. Now add the blended tomato, ginger, garlic puree and 3 cups water. You can even add finely chopped ⅓ to ½ cup onions at this step. 
3. Stir and mix very well.
4. Turn on the Instant Pot. Press the pressure cooker button on high pressure and set the timer to 30 minutes. You can even use the Bean/Chili option of the Instant Pot which has an auto setting of pressure cooking on high pressure for 30 minutes.
5. When the cooking time is completed and you hear the beep sound, wait for 10 or 12 minutes. Then do a quick pressure release (QPR) - carefully lift the pressure valve to remove the extra steam and pressure.
6. Remove the lid. You will see that that the beans and lentils are cooked well, but the consistency of the curry is slightly watery and broth-like. Note that the final consistency should be smooth and creamy. Thus the whole mixture has to be simmered until the consistency thickens a bit and becomes creamy. 
7. Keep in mind that the lentils have to be softened and cooked well. You should be able to mash both the urad dal and rajma with a spoon if they are cooked completely. If the lentils are undercooked than pressure cook for some more minutes. Add some water if required.

Simmering further

1. Once the lentils have softened and tender, they need to be simmered further. To do this, press the sauté button on Instant Pot and set the time to 7 or 8 minutes on normal setting.
2. Add the butter. Stir and mix to combine.
3. With the back of the spoon mash some of the lentils and beans. Stir often. The stirring will also help in mashing a few of the cooked lentils and beans. Mashing the lentils also helps in making the gravy smooth as well as slightly thickens the consistency.
4. While using the sauté option, you can even set it to the low mode for a slow simmer. But keep on stirring often. 
5. Once the consistency is thickened, add cream and kasuri methi (dried fenugreek leaves). Mix well. Both these ingredients are optional and you can skip them.
6. Remember the consistency should be neither thick nor thin. If it becomes too thick and then add some water. Also, keep in mind that the consistency will thicken more on cooling.
7. While simmering do stir often so that the lentils do not stick to the bottom of the inner pot.
8. Serve Instant Pot Dal Makhani with Indian Flatbreads like roti, naan bread, tandoori roti or lachha paratha or aloo paratha. You can also serve it with cumin rice or biryani rice.
9. If you like then while serving drizzle some cream or top with some butter. You can even garnish with coriander leaves (cilantro) and ginger julienne.