Step 1

Add the diced tomatoes, garlic, ginger, paprika, garam masala, turmeric, cayenne pepper, cumin and salt to the Instant pot and mix to combine.

Step 2

Add the chicken.

Step 3

Close and seal the Instant pot.

Step 4

Turn the venting knob to SEALING.

Step 5

Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.

Step 6

Adjust the timer to 9 minutes.

Step 7

When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.

Step 8

Open the lid.

Step 9

Remove the chicken from the Instant pot.

Step 10

Break it up into smaller pieces.

Step 11

Using an immersion blender, blend the sauce until smooth.

Step 12

Press the SAUTE button on the Instant pot.

Step 13

Add the butter and heavy cream and stir to combine.

Step 14

Add the chicken back to the sauce.

Step 15

Cook, stirring frequently, until the sauce has thickened to your liking.

Step 16

Press the CANCEL button.

Step 17

Season with salt and black pepper to taste.

Step 18

Sprinkle with chopped cilantro or parsley and serve with cauliflower rice.