Put your Instant Pot on saute mode and heat up the oil and then add your fenugreek seeds, cumin seeds, star anise, cinnamon and cardamom pods.
Once they begin to sizzle, add your onions, bay leaves and the dried red chilli, cook on a medium-high heat for around 5 minutes until the onions soften and begin to colour slightly. You may need to add a little water if your onions begin to stick
Top off with your spinach and give the whole lot a good mix around.
Turn off saute mode and then press manual, set for 7-10 minutes (dependent on the size of your chicken pieces) and then allow the pot naturally release pressure, once done, open up and saute to thicken to desired consistency.
Just before serving add your butter and garam masala, give the whole thing a good mix and serve hot, with fresh naan bread, rice and some freshly sliced salted red onions.