Instant Pot Butter Chicken

1 cup basmati rice
1/4 cup unsalted butter
1/2 sweet onion, diced
1 small red bell pepper, diced (large red pepper)
4 cloves garlic, minced (Gourmet Garden Chunky Garlic Cold Blended Paste)
1 tablespoon freshly grated ginger (Gourmet Garden Ginger Cold Blended Paste)
1 1/2 teaspoons ground coriander
1 1/2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper, optional
Kosher salt and ground black pepper, to taste
1 (14.5-ounce) can petite diced tomatoes (Hunt's Fire Roasted Diced Tomatoes) 
1 (8-ounce) can tomato sauce
1/2 cup chicken stock
2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1/2 cup heavy cream
2 tablespoons all-purpose flour
1/4 cup chopped fresh cilantro leaves, divided

picture from damndelicious.com

• In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
• Set a 6-qt Instant Pot® to the high saute setting. Add butter, onion and bell pepper. Cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin and cayenne pepper, if using, until fragrant, about 1 minute; season with salt and pepper, to taste.
• Stir in diced tomatoes, tomato sauce, chicken stock and chicken.
• Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• In a small bowl, whisk together heavy cream and flour; set aside.
• Select high sauté setting. Stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in cilantro; season with salt and pepper, to taste.
• Serve immediately with rice.

From damndelicious.net