Step 1

Add the oil to the insert of the Instant Pot and select the Saute function (making sure the temperature is adjusted, using the + or - button, to normal). Add the onions, and cook, stirring often, until they start to soften and turn translucent, 2-3 minutes. Add the garlic and ginger and cook for 10-20 seconds.

Step 2

Add the chicken and cook, stirring often, 1-2 minutes.

Step 3

Add the potatoes, spices (coriander, garam masala, turmeric, salt and paprika), tomato sauce, and coconut milk. Stir well.

Step 4

Secure the lid and make sure the valve is closed. Select the Manual or Pressure Cook button and dial up or down to 6 minutes. The Instant Pot will start on it's own.

Step 5

After the cooking time is finished, quick release the pressure (if it bubbles and spurts through the valve, close the valve, let it sit for 10 minutes and try again), and remove the lid.

Step 6

Add the butter and give the curry a good stir to melt the butter completely (see note if you want to thicken it up a bit more). Serve over rice garnished with fresh cilantro, if desired.