Select Saute on the Instant Pot and add the oil and diced onion.
Saute for 2-3 minutes until softened, then add the garlic and ginger paste. Saute for another minute while stirring.
Add all the spices and saute for 1 more minute, then add the tomato paste and 1 cup/250ml water and give everything a stir.
Add the chicken breast and chickpeas, using a spatula to ensure the chicken sits in an even layer, but do not stir it too much, and press cancel.
If making pot in pot rice, mix the rice, water and salt in a suitably sized bowl, and then place this on the long-legged trivet into the inner pot.
Secure the lid and select pressure cook, setting the time to 5 minutes. Once cooked, allow the pressure to release naturally for 7 minutes, then quick release any remaining pressure.
Open the lid, remove the bowl of rice, and fluff with a fork.
Give the butter chicken a mix then stir through the cream/yoghurt and the butter. Season to taste with salt and pepper.
Serve immediately with the rice, plus naan or roti.