Step 1: Start by cooking your rice! Bring 2 cups of water to a boil in a large saucepan and cook the rice according to the package instructions. Once done, set it aside.

Step 2: Grab your 6-quart Instant Pot® and set it to the high sauté mode. Melt the butter, then toss in the diced onion and bell pepper. Sauté for 3-5 minutes, stirring often, until they’re soft and fragrant. Add the minced garlic, grated ginger, garam masala, turmeric, paprika, cumin, and a pinch of cayenne (if you like some heat). Stir for about a minute until your kitchen smells incredible! Season with salt and pepper to taste.

Step 3: Now, add the diced tomatoes, tomato sauce, chicken stock, and chicken pieces to the pot. Give it a good stir. Switch to the manual pressure setting, adjust to high pressure, and set the timer for 10 minutes. When the timer’s up, carefully quick-release the pressure following your Instant Pot® manual instructions.

Step 4: While the chicken cooks, whisk together heavy cream and flour in a small bowl until smooth. Set it aside for now.

Step 5: Switch your Instant Pot® back to high sauté mode. Stir in the creamy mixture and cook, stirring constantly, until the sauce thickens just a bit—this should take around 3 minutes. Toss in fresh cilantro and adjust the seasoning with a little more salt and pepper, if needed.

Step 6: Serve this creamy, spiced chicken dish hot over your fluffy rice. Enjoy every bite!