Looking to the Instant Pot Ingredients list, mix together the canned tomatoes, garlic, ginger, the spices, and the vegetables in the instant pot. Place the chicken on top of the saucy mix. If the chicken is frozen, push it into the sauce a bit so it defrosts better.

Close the cooker and set for 11 minutes on high, and let it release pressure naturally for 10 to 12 minutes. After that, release all remaining pressure. 

Once pressure is fully released, open the pot, remove the chicken carefully and set aside in a bowl. Break chicken apart using two forks. Shred if desired.

Using an immersion blender,** blend together all the ingredients. Be careful, things are still very hot!
** You can use a blender, but be careful. If using a blender, make sure the lid is secure and hold it down. The heat from the sauce can cause the lid to pop off. It’s ok to wait a few extra minutes for things to cool down a bit.

Now that the sauce has cooled slightly***, add the butter, cream, cilantro/fenugreek leaves, and final tsp of garam masala and stir until well incorporated.  Sauce should be thick enough to coat the back of a spoon.

    ***When the sauce is very hot, the cream and butter will not thicken the sauce substantially.  If that happens, just put it in the fridge for a few minutes and it will thicken up. 

Add the chicken back into the sauce.

Serve over rice, or with gluten-free flatbread and enjoy!