Step 1

Season the chicken with kosher salt and set aside

Step 2

Add the butter to an Instant Pot

Step 3

Set to saute

Step 4

Once melted, add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne

Step 5

Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes

Step 6

Add the chicken pieces

Step 7

Stir to coat with the spices and onion, and cook, stirring often,  just until the outsides start to brown, about 4 minutes

Step 8

Add the tomato sauce and remaining salt

Step 9

Stir to combine

Step 10

Close and lock the lid and turn the steam release handle to Sealing

Step 11

Cook on high pressure for 8 minutes

Step 12

Vent to immediately release the pressure

Step 13

Uncover and stir in the coconut milk

Step 14

Turn the Instant Pot back to saute

Step 15

Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 to 15 minutes

Step 16

Turn the Instant Pot off, and then stir in the peas

Step 17

Let cool for 3 to 4 minutes

Step 18

Then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle)

Step 19

Enjoy warm with rice or naan and a sprinkle of fresh cilantro