Instant Pot Chicken Tikka Masala

 2 Tbls. butter
1 small onion, chopped
1/2 yellow bell pepper, chopped
3 tsp. minced garlic
1 tsp. grated fresh ginger
1 tsp. cumin
1 tsp. coriander
2 tsp. garam masala
1 tsp. tumeric
1/4 tsp cayenne pepper
1 1/2 tsp. salt
1 can diced tomatoes
1/2 Cut full fat coconut milk
2 lbs. boneless skinless chicken breasts

Set the instant pot to saute'.  Add butter, onion, and yellow pepper, cook 4 minutes.  Add garlic, ginger, spices, salt and cook about 1-2 minutes more.  Add tomatoes, and coconut milk, stir.  Place chicken on top of mixture, close the lid and set to poultry or manual for 15 minutes.   when cycle is complete, remove chicken and shred, using a n immersion hand blender, puree the sauce, add the chicken back to the sauce and adjust seasoning to taste.