Set Instant Pot to Sauté. Melt butter, add onion and garlic, and cook for about 3–4 minutes until fragrant.
Add chicken breasts, tomato sauce, heavy cream, and chicken broth.
Stir in garam masala, paprika, salt, and pepper.
Cancel Sauté mode. Seal lid and set to Manual/Pressure Cook – High for 10 minutes.
Allow a 10-minute natural release, then quick release any remaining pressure.
Remove chicken, shred with two forks, and return to pot. Stir into sauce.
Stir in shredded cheddar cheese until creamy.
Let sit on Keep Warm mode for 2–3 minutes to thicken.
