Melt butter in Pressure Cooker on medium heat, add onion and soften.
Add garlic, then the Butter Chicken Spice Blend, and cook, stirring for 1 minute.
Add chicken and stir to coat in spice blend.
Add rice, stir.
Add coconut cream, tomato paste and chicken stock. Bring to boil, stirring a few times.
Close and lock Pressure Cooker and bring to pressure on medium to high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen). Agitate the pot occasionally to avoid burning food
Once at pressure, turn the heat to low and cook for 8 mins on the lowest heat to maintain pressure.
Remove from heat. Quick release by placing the pot under a running tap with cool water for a few seconds. Open the lid after red pressure indicator has fallen.
Notes
Serve with a dollop of sour cream, torn parsley/ coriander and cashew nuts.