This turned out OK. But 3/4 cup of butter, plus heavy cream, is too much. I realize this is Dal Makhani afterall, which is supposed to be buttery. But check out some other authentic Dal Makhani Recipes and you will often see 1.5 to 2 Tbsp of butter; nothing approaching the quantities in this.
This is now one if my all-time favorite recipes. I first made it as an afterthought side-dish for a large Korean meal dinner party. Of everything I made, this turned out to be the star of the show - even among people who didn't like beans. I now make it as a main dish for my family all the time. I double the recipe (trust me on this), use the same cooking times, and leave out the Cheyenne pepper (I find that spice tends to overpower the others). I also let the dish sit in the Instant Pot for a couple hours before serving. Or I make it a day ahead and heat it up. You can serve it right away, but I find anything with a lot of different flavors tastes better after marinating awhile.