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In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Set a 6-qt Instant Pot® to the high saute setting. Add butter, onion and bell pepper. Cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin and cayenne pepper, if using, until fragrant, about 1 minute; season with salt and pepper, to taste.
Stir in diced tomatoes, tomato sauce, chicken stock and chicken.
Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
In a small bowl, whisk together heavy cream and flour; set aside.
Select high sauté setting. Stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in cilantro; season with salt and pepper, to taste.
Serve immediately with rice.