Rinse kidney beans and soak in water for at least 8 hours. Less soaking will require more cooking time.
Set the Instant Pot to the sauté setting. Add 2 tbsp mild oil like sunflower.
Add 1 tsp cumin seeds.
Once cumin seeds sputter, add grated ginger and garlic (equivalent of 1 tbsp ginger-garlic paste), green chilies, cinnamon stick and onion
Sauté until the onions become translucent. Add tomatoes.
Allow the tomatoes to reduce for 2-3 minutes, stirring occasionally. Add 2 tsp salt and 1 tsp sugar. The sugar helps reduce the acidity if using canned tomatoes.
Add 1 tsp red chili powder or cayenne if additional heat is desired.
Add the beans and 3 cups of water. There should be enough water to cover the beans by at least 1 inch.
Close the instant pot and set to manual, and pressure cook for 30 minutes.
The beans should be perfectly done after this time, and will thicken upon standing, but if you would like, you can keep it on the saute setting for an additional 2 minutes to speeden up the thickening process.
Adjust salt to taste and garnish with cilantro.
Serve with Basmati or brown Basmati rice.