1. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil or ghee. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the ground cumin, coriander, turmeric, garam masala, and cayenne pepper (if using). Sauté for about 30 seconds, stirring constantly, until the spices are fragrant.

3. Pour in the crushed tomatoes and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. This prevents the “Burn” notice and incorporates all the delicious flavors.

4. Place the cut chicken pieces into the pot, ensuring they are mostly submerged in the sauce. Do not stir in the yogurt at this stage, as dairy can curdle under high pressure.

5. Secure the lid on your Instant Pot and set the vent to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on high pressure for 10 minutes.

6. Once cooking is complete, allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure. Open the lid. Stir in the plain yogurt and heavy cream (if using) until well combined and the sauce is creamy. Taste and adjust salt as needed.

7. Ladle the chicken tikka masala into bowls. Garnish generously with fresh chopped cilantro. Serve hot with basmati rice or warm naan bread.