Instant Pot® Indian butter chicken

Method
Prep:25min  ›  Cook:1hr20min  ›  Extra time:1hr30min resting  ›  Ready in:3hr15min 

1. Stir yogurt, lemon juice, turmeric, garam masala and ground cumin together in a large bowl. Nestle chicken thighs into the yogurt mixture and turn to coat. Cover with cling film and marinate in the fridge, 1 hour to overnight.
2. Combine water, rice and salt in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
3. Heat oven to 120 C / Gas mark ½ . Transfer rice to an oven-safe bowl; keep warm in the oven until ready to serve.
4. Melt butter in the Instant Pot® on the Saute function. Add onions, ginger, garlic, and cumin seeds. Saute, stirring frequently, until onions are softened, about 7 minutes. Stir in tomato puree for 1 minute. Add tomatoes, chilli peppers and cinnamon stick; cook and stir until chillies are softened, about 10 minutes.
5. Place chicken thighs, marinade and chicken stock into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions. Cook until chicken is cooked through, about 20 minutes. Allow 10 to 15 minutes for pressure to build.
6. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
7. Transfer chicken thighs to an oven-safe bowl; place in the oven to keep warm. Switch pressure cooker back Saute function; bring sauce to the boil. Cook until reduced by 1/3, about 10 minutes. Stir in coconut milk; cook until heated through, about 1 minute.
8. Scoop rice into each bowl; add 2 chicken thighs. Ladle sauce over it all and top with freshly chopped coriander.