Press the “Sauté” button on the Instant Pot. Add the ghee and onions. Cook, stirring, for 5-6 minutes to golden.

Add the garlic and ginger, cook, stirring for 30 seconds.

Stir in the spices, stevia and salt. Add the chicken and stir to coat. Cook, stirring for 5 minutes.

Add the tomato sauce; cover and lock the lid and close the steam valve. Press the “Keep Warm/Cancel” button, then press the “Poultry” button. The Instant Pot will be set for 15 minutes.

When the time is up, quick release or allow the pressure to release naturally.

Unlock the lid, stir in the coconut cream. If the mixture seems thin, you can use the “Sauté” function to allow it to simmer off some of the water. (This can happen with thin tomato sauces).

Serve with cauliflower rice and garnish with cilantro.

NOTE: *Coconut cream can either be purchased as “Coconut Cream” or you can use the cream from the top of a can of (unshaken) coconut milk.