Season the chicken with cumin, coriander, fennel, chili powder, turmeric, salt, pepper, and set aside.
Set instant pot to saute, add oil and let it warm up.
Add onions, tomatoes, and ginger/garlic paste. Cook for 3-4 minutes.
Add chicken and water, cover with the instant pot lid, close steam valve and set to manual, pressure high, for 15 minutes.
When done, move steam valve slowly and slowly release steam. Open the lid slowly and carefully.
Season with salt and pepper.
Stir in the cornstarch and spinach and allow to simmer with the lid off for an additional 2 minutes.
Serve immediately and enjoy!