Select sauté on the instant pot.
Add butter to the pot.
When the pot is hot, add the chicken. Sauté for 2 to 3 minutes until a white crust forms on the chicken. Keep stirring.
Add the ginger garlic paste and sauté for a minute. Stir.
Add the tomato sauce and let it sauté for 2 to 3 minutes. Stir
Add ground coriander, ground cumin, garam masala, salt, red chili powder, and Kashmiri chili powder. Stir and sauté for a minute.
Press cancel. Secure the lid on the pot. Select manual and cook at high pressure for 7 minutes.
When cooking is complete, use quick pressure release to depressurize.
Open the lid and select sauté.
Add heavy whipping cream, dried fenugreek leaves and give it a good stir. Saute for about 2 to 3 minutes, until the desired consistency is reached.