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On the Instant Pot, hit “Sauté” and “Adjust” so it’s on “Normal” and wait until it reads “Hot”
Place the stick of butter into the pot and let it melt until it becomes foamy/bubbly
Add in onions and garlic and cook until translucency occurs, stirring often – about 5 minutes
Add the chicken broth, can of tomato paste and can of coconut milk, in that order. Mix thoroughly so that the tomato paste and coconut milk is totally blended in
Add the Curry Powder, Ground Cumin, Ginger, Cayenne Pepper, Garam Masala, and salt to taste
Add the chunks of chicken to the pot and cover with sauce. Give it a good final stir
Secure lid. Press “Manual” or “Pressure Cook” High Pressure for 15 minutes
Once finished let sit in pot for 10 minutes with a natural release. Quick release for the remainder of the time. Begin the rice on the stove according to its instructions
Turn pot back on to “Sauté” and “Adjust” to “More” and bring to a bubble
Mix the cornstarch and water together and then add to the pot and stir very well. Let pot boil until sauce is thickened – about 2 minutes
Press “Keep Warm” and let it stay that way for about 10 minutes so the sauce thickens a little and the flavors come together even more! (It does this when it cools a little)
Serve over a bed rice. Garnish with fresh cut cilantro if desired