Press the “Sauté” button on the Instant Pot. Add the butter, garlic and ginger. Cook, stirring until fragrant.

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

Add the diced tomatoes. 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 heavy cream and tomato paste. If the mixture seems thin, you can use the “Sauté” function to allow it to simmer off some of the water. 

Serve with cauliflower rice and garnish with cilantro.