Press the saute button on the Instant Pot, use the adjust button to set on the “normal” setting.
Add the coconut oil to the Instant Pot, when the display says “hot”, add the onion, garlic and chicken, saute 4-5 minutes, then add the garam marsala, fresh ginger and jalapeno, saute for an additional 2-3 minutes.
Press the Keep Warm/Cancel button on the Instant Pot.
Add the diced tomatoes, vegetable broth and lentils to the Instant pot and stir to combine.
Place the lid on the Instant Pot and make sure the steam release is set to “sealing”.
Press the “manual” button and set the Instant Pot to high pressure, then use the +/- buttons to set the Instant Pot to 15 minutes.
When the cooking time is up, turn off the Instant Pot and wait 10-15 minutes, then release any remaining pressure before unlocking the lid.
Remove the lid and stir in the coconut milk, cilantro and salt.
Serve immediately on it's own or over rice.