1 tablespoon olive oil or ghee 1/2 cup diced white, red or yellow onions 3-4 medium cloves garlic, finely minced or pressed through a garlic press (for about 2 teaspoons) 1/2 tablespoon grated fresh ginger or ginger paste (see note) 2 pounds boneless skinless chicken breasts, (see note if using chicken thighs), cut into about 1-inch pieces 2 cups peeled, chopped russet, yellow or red potatoes (about 283 grams) 2 teaspoons ground coriander 2 teaspoons garam masala 2 teaspoons turmeric 1 teaspoon salt, I use coarse, kosher salt 1/2 teaspoon paprika 2 cans (15-ounces each) tomato sauce 1 (15-ounce) can reduced fat coconut milk 1 to 2 tablespoons butter, optional (but delicious) Hot, cooked rice for serving Fresh, chopped cilantro, for garnish

1. AddtheoiltotheinsertoftheInstantPotandselecttheSautefunction(makingsurethe temperature is adjusted, using the + or - button, to normal). Add the onions, and cook, stirring often, until they start to soften and turn translucent, 2-3 minutes. Add the garlic and ginger and cook for 10-20 seconds.
2. Addthechickenandcook,stirringoften,1-2minutes.
3. Addthepotatoes,spices(coriander,garammasala,turmeric,saltandpaprika),tomatosauce, and coconut milk. Stir well.
4. Securethelidandmakesurethevalveisclosed.SelecttheManualorPressureCookbutton and dial up or down to 6 minutes. The Instant Pot will start on it's own.
5. Afterthecookingtimeisfinished,quickreleasethepressure(ifitbubblesandspurtsthrough the valve, close the valve, let it sit for 10 minutes and try again), and remove the lid.
6. Addthebutterandgivethecurryagoodstirtomeltthebuttercompletely(seenoteifyou want to thicken it up a bit more). Serve over rice garnished with fresh cilantro, if desired.