Combine all of the marinade ingredients together in a large bowl and mix well.
Using a paper towel, pat the chicken until it’s dry. Then add the chicken to the bowl and coat with the marinade. Keep in the fridge overnight.
Remove the chicken from the fridge, tie legs with kitchen twine and let it rest on the counter for 15 minutes.
Meanwhile, place 1 cup water into the instant pot and then place a trivet in the pot.
Put the chicken on top of the trivet (pour any remaining marinade on top of the chicken).
Secure the lid, close the valve and cook at high pressure for 30 minutes.
Naturally release pressure for 15 minutes.
Remove the chicken and place it on a platter. Let the chicken rest for another 10 minutes before cutting into it. Meanwhile, keep the drippings/sauce in the pot and use it to make potato curry (see below).
Serve with red onion, lemon wedges and garnish with cilantro.