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Using the sauté function on high, heat the ghee in the inner pot for about one minute, until shimmering.
Add the onions and salt; cook, stirring occasionally, for about four minutes, until the onions are softened.
Add the ginger, garlic, turmeric, two teaspoons chili powder, garam masala and tomato paste; cook, stirring constantly, for about one minute, until fragrant.
Stir in the chipotles in adobo sauce, water, tomatoes (with juice) and chicken.
Secure the lid and cook on high pressure for eight minutes.
Meanwhile, toast the cashews in a small, dry skillet over medium heat, for three minutes, tossing the pan frequently, until lightly browned.
Transfer to a medium bowl. Add the remaining one teaspoon chili powder and toss to coat. Set aside.
Once the chicken is cooked, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
Remove the lid. If the sauce is watery, use the sauté function on high to simmer the mixture for five minutes, until the sauce is reduced to the desired consistency.
Stir in the cream and ¼ cup cilantro.
Transfer the chicken and sauce to a serving dish, garnish with the remaining cilantro and cashews and serve.