Put the chicken in a bowl and rub with the 1/2 cup yogurt, turmeric, salt, and cayenne pepper powder and set aside.
Beat the remaining 2 tablespoons of yogurt in a separate bowl and set aside.
Set the Instant Pot® to Sauté mode and heat the oil. Add the sliced onions and cook for 6 to 8 minutes, gradually adding in the sugar to help with even browning. Remove about one-third of the browned onions and reserve for garnish.
To the remaining onions in the pot add the ginger and garlic and cook for 2 minutes. Stir in the seasoned chicken, cumin, coriander, tomato puree, almond meal (if using), and 1/4 cup of water, and bring to a simmer.
Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on Manual Pressure for 5 minutes.
When cooking time is complete, allow for Natural Pressure Release for 10 minutes.
Once the pressure is released, remove the lid and stir well. Stir in the garam masala and reserved golden onions. Place in a serving bowl, garnish with sliced almonds and drizzle with the beaten yogurt and cilantro. Serve with rice.