Set your Instant Pot to sauté and let the butter melt completely. Once hot, add the garlic and ginger and cook briefly until fragrant, about one minute.
Sprinkle in all of the spices and salt, stirring constantly so they don’t burn. If anything sticks to the bottom, add a small splash of water and scrape it up gently.
Pour in the tomato sauce along with ¼ cup water, then turn off the sauté function.
Add the chicken pieces and stir until everything is well coated in the sauce.
Lock the lid in place, set the valve to sealing, and pressure cook on high for 6 minutes. It will take about 10 minutes to come to pressure before cooking begins.
Once finished, carefully release the pressure. Remove the lid and switch back to sauté mode. Stir in the cream and let the sauce simmer for a few minutes until slightly thickened.
Taste and adjust salt if needed. Serve warm over rice and finish with fresh herbs.
