Instructions

1. Turn the pressure cooker on "SAUTE" and add butter until melted. Lightly brown each side of the chicken for about 2 minutes per side. Remove to a cutting board and cut into bite size pieces.
2. While still on "SAUTE" add 1 ½ cups of water to the pressure cooker. Use a wooden spoon to scrape up the bits on the bottom of the pan. By not doing this step, you could result in a burn notice.
3. Hit "cancel" then add the remaining sauce ingredients: tomatoes, ginger, paprika, cumin, garam masala, salt, and jalapeno. Stir to combine. Add chicken to Instant Pot.
4. Turn Instant Pot to "High Pressure" for 6 minutes.
5. When cook time ends, allow to natural release for 5 minutes, then do a quick release until the valve drops.
6. In a small bowl, whisk together 2 Tbsp of cornstarch with about 2 Tbsp of the hot sauce from the pressure cooker. Pour into the Instant Pot and turn on "SAUTE." 
7. Cook for several minutes, while stirring constantly, until sauce thickens.
8. Turn off Instant Pot. Add cream, yogurt, and cilantro to the mixture and stir until combined.
9. Serve over rice with Naan bread. ENJOY.