In a large mixing bowl, combine cut up chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt; mix to combine and set aside for 15 minutes.
Set the Instant Pot to Sauté. Heat olive oil in the instant pot; add in the onions and cook for 2 minutes.
Add in the butter; stir in garlic, ginger, cumin, garam masala, and sweet paprika; cook for 30 seconds.
Add in the chicken and cook for 2 minutes.
Pour in the chicken broth, diced tomatoes, and tomato paste. Stir; then, lock the Instant Pot lid in place; turn the pressure valve to seal it. Set to 8 minutes on HIGH PRESSURE. When the timer goes off, do a quick release.
Remove the chicken; stir in the heavy cream and, using a hand blender, blend the sauce for 30 seconds – just until creamy.
Stir the chicken back into the sauce and taste for salt and seasonings; adjust accordingly. Serve over basmati rice or cauliflower rice.