Cut chicken into chunks (kinda bite sized), and season with 1 tsp of salt. Set aside for later.

Chop onions and mince garlic.
Set instant pot to saute and add 1 tbsp of olive oil. Saute onions for a couple of minutes until the onions start to get clear.

Add the spices (garlic, ginger, garam masala, chili powder, cumin, tumeric, cayenne pepper) and saute until the spices become fragrant. Stir often and let cook about 3-5 minutes.

Add the chicken and stir to coat with seasoning. Allow the chicken to start to brown on each side.

Add tomato sauce and 1/2 tsp salt. Stir to combine. Turn off saute mode.

Place the top on the instant pot and set to pressure cook on high pressure for 8 minutes. Vent immediately when done.

Remove the top and add 1 can of coconut milk and stir to combine. Turn back on to saute mode and allow to heat to a simmer. Simmer 10-15 minutes to thicken the sauce. Allow to cool for 5-10 minutes and add 1/2 cup yogurt.

Serve with rice, naan, or roasted veggies.