Remove lid and turn Instant Pot on, press SAUTE + 10 minutes.
Add butter and yellow onions to the bottom of the pot. Saute for 2-3 minutes. Stir in tomato paste, garlic, ground ginger, curry powder, salt, and pepper. Add chicken thighs. Stir and cook for an additional 2-3 minutes until fragrant.
Add tomatoes, chicken stock, and heavy cream. Stir until well combined.
Turn Instant Pot OFF, then back ON by pressing MANUAL + 20 minutes. Replace lid and close valve.
When timer goes off, manually release pressure. Carefully remove lid and stir. Adjust seasoning to taste. Serve with cauliflower rice, extra butter, and a drizzle of heavy cream/coconut cream if desired. Garnish with fresh cilantro and a pinch of Garam Masala seasoning blend.
Cilantro leaves, extra butter, heavy cream, and garam masala seasoning blend.