Instant Pot Butter Chicken

Found this recipe on Tasty website, tried it and the result is very very tasty. I don't have an Instant Pot, but you can do it with a normal frying pan.
 

1 kg boneless, skinless chicken thighs, 4 teaspoons salt, freshly ground black pepper, 3 tablespoons unsalted butter, 1 onion, finely chopped, 3 cloves garlic, minced, 1 piece of ginger, peeled and minced, 2 teaspoons paprika, 1 ½ tablespoons garam masala, 1 tablespoon curry powder, 2 cans crushed tomato, 2 small greek yoghurts, fresh parsley

basmati rice, cooked, and fresh naan for serving

On a cutting board, pat the chicken thighs dry with paper towels. Season chicken on both sides with 1 teaspoon salt and black pepper to taste. Set aside.

Melt the butter in the pan, then add the onion and sauté until it begins to soften, 4 minutes. Add the garlic and ginger and cook until softened, stirring occasionally, 2 minutes. Add the remaining 3 teaspoons salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are aromatic and toasted, about 1 minute. Add the crushed tomatoes and the chicken and stir to combine. Place the lid on and cook for 20-25 minutes till the chicken is done.
Remove the lid. Using tongs, transfer the chicken to a cutting board. When cool enough to handle, cut into bite-sized pieces.
Add the yogurt to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.
Serve chicken with basmati rice and naan and garnish with parsley.