Turn on the Instant pot on saute mode. Add oil to the pan and fry chopped onions, green chilies, and 1 tbsp of cilantro.
Saute till the onions turn translucent.
Then add the tomato paste along with salt. Mix and cook for a minute.
Add the coconut paste. Mix and cook for another 30 seconds.
Next add the spice blends - paprika, turmeric powder, and coriander-cumin powder. Cook for another minute.
Cancel the saute mode. Add water or vegetable stock to the pot.
Then add the cooked vatana/Pattani to the Instant pot. Put the lid and cook in manual mode for 25 minutes. Release pressure naturally.
If the white peas kozhumbu is very thick, add in little water to dilute it and simmer for 1-2 minutes.
In case it's too watery, prepare a flour + water slurry and pour into the curry, It will thicken.
Add garam masala and then garnish with chopped cilantro.