Turn your Instant pot on Saute mode and add oil, once hot add in your onions and saute until golden brown
Next add in your ginger garlic paste and saute for another 15-20 seconds.
Add in your meat and stir it well with the paste, let it cook for around 3-4 minutes.
Next, cancel saute mode. Add all your spices mix well with the meat and top it with water till the 2/3 mark.
Let it pressure cook for 25 minutes. Meanwhile make a paste out of your all purpose flour and water. This will help thicken the nihari.
Once the 25 minutes are over Quick release the pressure, once the pin drops remove the lid.
Stir in the flour mixture with the nihari stirring slowly. Make sure there are no lumps in your flour mixture.
Once done, stir it well and close the lid. Put it on pressure for another 20 mins.
(Optional) Tarka: add in half a teaspoon of Nihari masala, some julienned ginger in hot oil for 30 seconds and mix it with your nihari before serving.
Once done, quick release the pressure. Garnish with julienned ginger, cilantro, lemon and green chillies.
Serve hot with naan.