Press the saute button on the Instant Pot. Add oil when oil hot add the mustard seeds, urad dal and let them splutter.
Then add the onion, ginger, green chili, turmeric powder and curry leaves(optional). Stir and cook for 2 to 3 minutes until the onions soften.
Add water and deglaze the pot. There should be no browned bits stuck at the bottom of the pot.
Add the diced potatoes, and salt. Stir and close the lid.
Press the manual or pressure cook button and cook on high pressure for 5 minutes, with the pressure valve in the sealing position. After the 5 mins, Quick releases the pressure.
Open the lid and you may mash the potatoes if you like. I only mashed half the potatoes. (if there is more water it will absorb when you mash the potatoes)
Add the cilantro and mix. If there's any excess water, you can press the saute and stir for a few minutes.
Serve potato masala with dosa, puri, and paratha or with rice and dal.