Butter Chicken

4 Chicken Breasts (frozen, or thawed)
1 onion
5 tsp. garlic minced

1 stick butter
2 tsp. Adobo
1/2 tsp. cayenne
2 tsp. Curry powder
1 tsp. ginger
1 tsp. cumin
3/4  tsp. salt
1 can coconut milk (or evaporated + 1 cap of coconut extract)
1 15 oz. can tomato sauce
1 Tbls. Chicken bouillion (or 3 cubes chicken or beef)

Turn pressure cooker onto sauté mode.  Add butter, onions, garlic, sauté til 1/2 done.
Add Coconut milk, Tomato and Chicken bouillon.
Add remaining spices.
Place frozen or thawed chicken into pot, and cover with sauce, cook on Meat setting for 17 minutes.
When beeps, let sit for 10 minutes with a NPR if lid is not unlocked release the excess steam.
Keep pot on warm, and shred chicken (I use a ninja), place back into pot.
Serve over sticky or jasmine rice.