Set the instant pot to sauté mode and melt the butter. Add the onion and sauté until onion is golden.
Toss in the garlic and sauté for 2 minutes
Add the chicken and brown the outside. Once chicken is browned, add the spices, tomato sauce, tomato paste, and cilantro. Sauté for 1 minute.
Seal the lid and pressure valve and cook on high pressure for 10 minutes. Let the instant pot naturally release pressure when done.
Remove the lid and stir in the cream for 4 minutes.
Enjoy best with basmati rice and fresh garlic naan.
Notes
This Recipe Can be Doubled: A great recipe for a crowd. Simply increase the ingredients and serve.
Add more spice: Cinnamon, fresh ginger,more garlic, turmeric, garam marsala are all great in this dish.
Variation tip: Feel free to make this the traditional way and marinate the chicken for a half an hour in yogurt, lemon juice and spices before sauteing.
Alternate ingredient: Not a fan of cilantro, omit it or alternatively use parsley.