Step 1

On the Instant Pot press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute).

Step 2

Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the passata and a 1/4 cup of water. Switch off the saute setting.

Step 3

Add the chicken thighs, give everything a mix.

Step 4

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

Step 5

Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary). Taste the sauce and see if you need to add a little bit more salt. Serve warm over rice with chopped parsley or cilantro.