Wash each lemon thoroughly and wipe dry.
Cut the top and the bottom off and slice into 8 pieces, gives approximately 5 cups chopped.
Deseed them, very important to prevent the pickle from tasting bitter.
Add 2 cups of water to the Instant pot stainless steel pot and place a trivet inside.
Transfer the chopped lemons to the stainless steel inserts/vessels that fits inside the instant pot, cover with a lid and place inside on the trivet.
Pressure cook on manual (or pressure cook)high with vent to sealing for 20 mins followed with Natural Pressure Release.
If using pressure cooker, allow 7-8 whistles and NPR.
While the lemons are still warm, add in all the spices (salt, red chilli powder, turmeric powder and pickle masala) and sugar, give it a good mix until well combined.
You will notice the juice getting released as you mix and forming a nice sauce. The sauce has a tendency to thicken as it cools.
In another pan, heat oil in a pan and allow it to cool completely before adding it to the pickle and mix well. This step is optional but highly recommend.
The Instant Lemon pickle is ready to be served!! At this point, the peel may have a slight bite but the more it sits the better it will taste!!