This very simple chicken dish is amazingly zesty and flavorful. The Naga cuisine of northeastern India is simple, but can be quite spicy. I often add in some vegetables to make this a nice cool weather stew that can be served over quinoa or rice.
Set the Instant Pot® to the Sauté mode and heat the oil. Add the garlic and scallion whites and sauté for about 3 to 4 minutes. Add the green chilies and chicken and mix well. Stir in the tamari and tomato.
Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on Manual Low Pressure for 4 minutes.