Turn on Sauté function. Melt half of the butter (2 Tbsp) and add onions, garlic, and ginger.
Sauté for about 3 minutes until onions are translucent. Add remaining butter to pot and melt thoroughly.
Throw in the spice blend and mix. Cook 1 min.
Use lemon juice to deglaze the bottom of the pot, making sure to scrape off the bottom to prevent burning.
Next, add the tomato paste and stir thoroughly.
Cook down for an additional minute. Add heavy cream and mix thoroughly.
Add marinaded chicken to pot and mix.
Turn off Sauté function and set it to Pressure Cook for 5 minutes. **If you did not brown the chicken, Pressure Cook for 8 minutes.
After the pressure cooking is completed, allow Instant Pot to do a natural release for an additional 10 minutes.
Perform a quick release, remove lid, and stir.
Serve with basmati rice and garnish with cilantro (optional)