This speedy take on chicken tikka masala is one of those big flavor, low effort meals you'll want to put on repeat week after week. In fact, this recipe exemplifies just about every reason we love the pressure cooker—it's efficient, it's easy to use, and it produces huge flavor in a matter of minutes. If you do a little bit of prepping ahead (say, cooking your rice and chopping aromatics the night before or in the morning), this rich and saucy supper can be on your dinner table in 10 minutes.
Heat oil in a pressure cooker over medium-high; if using an electric cooker, add oil, and set to sauté. Add onion, and cook, stirring occasionally, until tender and just starting to brown, 3 to 4 minutes. Add garlic and ginger; cook, stirring occasionally, until fragrant, about 1 minute. Stir in garam masala, salt, coriander, turmeric, cumin, black pepper, and cayenne pepper. Cook, stirring often, until fragrant, about 1 minute. Stir in chicken, tomatoes, and broth. Secure the pressure cooker lid, and cook until chicken is cooked through, about 8 minutes.
Release pressure valve of the pressure cooker, and remove lid. Whisk together cream and cornstarch; add to sauce, and stir to combine. Cook until slightly thickened, about 1 minute. Serve chicken tikka masala over rice; sprinkle evenly with cilantro.