Start by cutting up the chicken into bite sized pieces.
Slice the garlic and the ginger piece.
Set your Instant Pot to sauté.
When the display reads "Hot" add the butter, ginger, and garlic to the Instant Pot.
Sauté the garlic and ginger in the butter for approximately 3 minutes. Then, turn off the Instant Pot by pressing cancel.
Add the chicken, tomato sauce, tomato paste, garam masala, salt, and paprika to the Instant Pot.
Secure the lid and turn the pressure valve to sealing.
Set to high pressure for 6 minutes.
Once the cook time has ended, let the pressure release naturally for 5 minutes. Then, quick release the steam by moving the pressure valve to venting.
Carefully remove the lid and then remove the chicken from the Instant Pot.
Add the heavy cream to the sauce left in the Instant Pot. Press "Saute" and simmer the sauce for about 6 minutes, stirring occasionally.
Return the chicken to the pot and stir well to coat it in sauce.
Spoon into bowls and top with cilantro to garnish.