Directions

1. Set Instant Pot to sauté mode. Add the butter and sauté the onion and pepper for 3-4 minutes, until softened.
2. Stir in the garlic, ginger, spices, and salt and continue sautéing for 1-2 minutes.
3. Turn off sauté mode and stir in the tomatoes and coconut milk.
4. Place the chicken breasts on top and cook on high pressure for 15 minutes.
5. When finished cooking, remove the chicken and shred. Use an immersion blender to purée the sauce until smooth.
6. Return the chicken to the sauce and serve over rice. Enjoy!