Butter Chicken (Instant Pot)

Press Saute; melt butter in Instant Pot. Add onion; cook and stir about 4 minutes or until onion begins to turn golden. Add garlic and ginger; cook and stir 1 minute. Add tumeric, coriander, garam masala, cumin, red pepper, and paprika; cook and stir 30 seconds. Add tomatoes and salt; cook and stir 2 minutes. Stir in chicken; mix well.

Secure lid and move pressure release valve to Sealing position. Cook on high pressure for 8 minutes.

When cooking is complete, use natural release for 10 minutes, then release remaining pressure.

Press Saute; adjust heat to low ("less"). Stir in cream; cook 5 minutes or until heated through. Sprinkle with cilantro; serve with rice, if desired.