Select Sauté or Browning and allow Instant Pot (or pressure cooker) to completely heat. If your pressure cooker does not have an option for sauté or browning, select the meat button, or whatever is the highest setting.
Add Ghee or Coconut Oil to cooking pot and swirl to coat the bottom.
Optional - If using curry leaves, add to oil in the pressure cooker and stir leaves for 30 seconds. This will release the lovely flavor.
Shake off any excess potato starch from chicken and add chicken chunks to pressure cooker.
Sear each side of the chicken for 10 seconds (no longer!).
Add minced garlic, pumpkin puree, 1 teaspoon curry powder, white pepper, nutmeg and sea salt to cooking pot and mix through to combine with the chicken.
Add chicken stock and use a good heat resistant spatula to deglaze the bottom of the pot (scrape up any stuck on brown bits).
Turn off pressure cooker.
Add long legged trivet to pressure cooker on top of chicken and place the prepared pan of rice on top of trivet.
Lock on lid and close Pressure Valve. Cook at High Pressure for 3 minutes.
When Beep sounds, allow a 10 minute Natural Pressure Release.
Remove rice and trivet and set aside so that rice can finish steaming.
Push the Sauté/Browning button and add coconut milk.
Simmer and allow the liquid to reduce a bit. Taste and adjust seasonings as needed.
Add in 2 teaspoons Garam Masala (or Cinnamon) and mix through.