Step 1

Turn Instant Pot to Sauté setting. Add butter; cook until melted. Stir in onion, and cook until beginning to soften, about 5 minutes. Add garlic and ginger, cook, stirring constantly, until fragrant, about 1 minute. Stir in garam masala, salt, turmeric, and cinnamon stick. Cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato puree and tomato paste. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in chicken and water (there should be enough liquid to cover chicken). Press cancel on Instant Pot.

Step 2

Seal lid on Instant Pot. Set to pressure cook for 5 minutes on high pressure. When timer goes off, carefully follow manufacturer’s instructions for “quick releasing” Instant Pot. Let steam fully escape before opening lid.

Step 3

Transfer chicken thighs to a cutting board. Turn Instant Pot to sauté on high. Cook, stirring occasionally, until sauce is thickened and reduced, about 5 minutes. Meanwhile, cut chicken into bite-size pieces. Stir cream into sauce until combined; stir in chicken. Spoon chicken and sauce over rice; serve with warmed naan, and garnish with cilantro.