Instant Pot Butter Chicken

If you say you don't like Indian food, you've probably never tried butter chicken before. It's a light dish with a moderate spice content (if you don't want them, of course) and a rich taste - perfect for a weeknight dinner.
Turn on the cooking mode in the instant pot. Add the butter; cook until it melts. Add the onion and cook until it starts to soften, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add garam masala, salt, turmeric and cinnamon stick. Cook, stirring constantly, until fragrant, about 1 minute. Add the tomato puree and tomato paste. Cook, stirring occasionally, until thickened, about 3 minutes. Add the chicken and water (the liquid should be enough to cover the chicken). Click Cancel in the instant pot.Cover the instant pot with a lid. Put the pressure cooker on for 5 minutes at high pressure. When the timer goes off, carefully follow the manufacturer's instructions for cooking in the instant pot. Allow the steam to escape completely before opening the lid.Transfer the chicken thighs to a cutting board. Turn on the instant pot to roast on high power. Cook, stirring occasionally, until the sauce thickens, about 5 minutes. Meanwhile, cut the chicken into small pieces. Stir in the cream and sauce until smooth; add the chicken. Place the chicken and sauce on top of the rice; serve with warmed naan and garnish with cilantro.