1 1/2 cups canned crushed tomatoes
1/2 cup chicken broth or dry white wine
4 tablespoons butter 1/2 stick, cut into bits
1 small yellow onion chopped (1/2 cup)
2 tablespoons yellow curry powder
1 tablespoon peeled fresh ginger minced
1/4 tsp table salt
3 bone-in skinless chicken breasts cut in half width wise
1 cup heavy cream

1 1/2 cups canned crushed tomatoes 1/2 cup chicken broth or dry white wine 4 tablespoons butter 1/2 stick, cut into bits 1 small yellow onion chopped (1/2 cup) 2 tablespoons yellow curry powder 1 tablespoon peeled fresh ginger minced 1/4 tsp table salt 3 bone-in skinless chicken breasts cut in half width wise 1 cup heavy cream

Press the Saute button and set for 5 minutes.

Mix the tomatoes, broth or wine, onion, butter, curry powder, ginger, and salt in the cooker. Cook, stirring occasionally. Until the butter melts, about 2 minutes. Turn off the SAUTE function, add the chicken, and toss well in the sauce to coat. Lock the lid onto the pot.

Press 'Meat/Stew or Pressure Cook (Manual) for 15 minutes with the Keep Warm Setting off.

Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Use kitchen tongs to transfer the chicken breasts to a serving platter or individual serving bowls.

Press the Saute button for 5 minutes.

Bring the sauce to a simmer, stirring quite frequently. Stir in the cream and cook the sauce at a low simmer, stirring quite often, until slightly thickened, about 2 minutes. Turn off the SAUTE function and spoon the sauce over the chicken breasts.