Turn on the Instant Pot to saute function.
Add coconut oil In the inner of the Instant Pot.
2 teaspoon coconut oil
Once hot, add unroasted curry powder, chili powder, and salt.
2-3 teaspoon chili powder, Salt to taste
Saute it for a few seconds.
The instant Pot might read hot, if so switch off or add 1-2 tablespoon water and let the masala/spices cook.
Now add the curry leaves, pandan leaves, garlic, ginger, onion, tamarind, cinnamon stick and coconut slices.
¼ Cup finely chopped shallots - Can be replaced with onions, 2-3 big size garlic or 5-6 medium size, ½ inch ginger, 7-8 Curry leaves, 1 tablespoon of Fresh coconut pieces, 1 piece of goraka/ Kokum - I replaced it with Tamarind, ½ inch piece of cinnamon, 2-3, 1 inch pandan leaf
Cook this until the onions are translucent or becomes soft.
Now add the Raw jackfruit.
500 grams Young Jackfruit
Mix well so that the spices are coated all over.
Add Coconut milk and mix.
1 cup thick coconut milk
Adjust salt if required.
Salt to taste
Close the Instant Pot.
Cancel the sautee mode.
Turn on the Slow-cook for 12 hours on low pressure.
Once the slow cooking is done, turn off and do a quick release to remove any pressure.
Add the toasted coconut powder to the curry and mix gently.
1 tablespoon Sri Lankan Unroasted Curry Powder
Simmer on saute for 5-10 minutes or more until you get the desired thickness.
For me it took around 5 minutes, as my curry was already thick.