Method:

1. Chicken marinate: In a bowl combine yoghurt, ginger, garlic, lime juice, cumin powder, coriander powder, garam masala, paprika, chili powder, and salt. Stir in the chicken. Cover and place in fridge for 30 mins to marinate.  
2. Set Instant Pot on SAUTE setting. Melt the butter, once the butter has melted add the onion and sauté for 2-3 minutes or until soft. Now that the onion are softened, add the chicken and fry it until browned. Then stir in the tomato, tomato puree, and cashew nut butter and mix the ingredients together.   
3. Cancel the SAUTE function.  Close the lid and set the vent to SEALING. Select the PRESSURE COOK setting and set the cooking time for 12 minutes at high.  When the cooking program ends, quickly release the steam. 
4. Open the lid, set Instant Pot on SAUTE function.  Stir in the cooking cream and simmer for additional 5 minutes until the sauce thickens. 
5. Serve with Rice on the side.  

Butter Chicken by Zahra with Instant Pot