Step 1

Place the water, rice and butter in the Instant Pot.

Step 2

Put the lid on the pot, seal the valve, and set the timer for manual (high) for 7 minutes.

Step 3

Once done, release the pressure through a quick release and serve.

Step 4

In the Instant Pot, use the saute setting and combine the chicken, oil and garlic.

Step 5

Brown the chicken for 2-3 minutes on each side, then add in the curry, black pepper, chili powder, onions, dry basil, cardamom, and grated ginger.

Step 6

Stir the chicken to distribute the spices evenly, then turn OFF the saute function.

Step 7

Pour in the coconut milk, and add the top to the Instant Pot.

Step 8

Close the lid, seal the valve and set the timer for manual (high) and 5 minutes.

Step 9

Once the pot beeps, remove 1/4 C. of the liquid and combine with the tapioca flour/starch - mix until blended.

Step 10

Pour that mixture back into the pot and stir to distribute evenly.

Step 11

Let the mixture stand for 2-3 minutes to thicken, add the cilantro and salt and stir to combine. Serve over rice.