Amazing Instant Pot Indian Butter Chicken and Potato Curry

olive oil or ghee

diced white, red or yellow onions

medium cloves garlic, finely minced or pressed through a garlic press (for about 2 teaspoons)

grated fresh ginger or ginger paste (see note)

boneless, skinless chicken breasts (see note if using chicken thighs), cut into about 1-inch pieces

peeled, chopped russet, yellow or red potatoes (about 10 ounces)

ground coriander

garam masala

turmeric

salt (I use coarse, kosher salt)

paprika

each) canned tomato sauce

reduced fat coconut milk

to 2 tablespoons butter, optional (but delicious)

Hot, cooked rice for serving

Fresh, chopped cilantro, for garnish