Instant Pot Butter Chicken

6 (1.5 lb) skinless chicken thighs (or you can you breasts)
2 T. unsalted butter
6 garlic cloves, minced
1 onion, sliced
1 T. ginger, minced
1/2 c. unsalted chicken stock
2 T. garam masala
2 T. sugar
3 T. paprika
1 t. ground turmeric
1 1/4 t. ground coriander
1 1/4 t. ground cumin
3 T. regular soy sauce
1 c. tomato paste
1 1/2 c. plain yogurt
1/3 c. heavy cream
1/2-1 lemon, squeezed
salt for seasoning

Garnish: fresh cilantro

Brown chicken on all sides in Instant Pot on saute function in 2 T. butter. Set chicken aside. Add onions and saute for 4 more minutes. Add ginger, garlic garam masala, sugar, paprika, turmeric, coriander, and cumin and saute for another minute. Pour in 1/2 c. chicken stock and completely de-glaze pan. Turn off heat briefly. Add soy sauce, browned chicken, then lemon back to Instant Pot. Layer tomato paste on top. Do not mix. Cook on manual pressure for 6 minutes, then 10 minute natural release. Set chicken aside. Mix in yogurt and heavy cream. For smoother sauce, blend everything in the Instant Pot with an immersion blender. Taste and add salt, sugar, lemon or yogurt if needed. Add chicken back in and gently stir it up. Serve with rice or other favorite side dish. Garnish with cilantro