Turn your instant pot to the sauté setting. If the pressure cooker you are using does not have a sauté setting, sauté in a skillet on the stove over medium-high heat. (Please reference the manufacturer’s guide for detailed instructions on how to use your instant pot or pressure cooker.)
Add the butter and melt. Immediately add the ginger and garlic. Sauté for 30 seconds before adding the tomato sauce, crushed tomatoes, tomato paste, curry powder, paprika, sugar, and a heavy pinch of salt and black pepper. Stir in the chicken. If the liquid doesn't mostly cover the chicken, add chicken broth until it is mostly submerged.
Close the lid on your instant pot, and set to pressure cook on high for 7-10 minutes depending on your altitude (we cook for 10 minutes at 7220 feet above sea level). Let the instant pot naturally release for 5 minutes before carefully performing a quick release.
Turn the sauté setting back on and stir in the heavy cream. Season to taste with salt and black pepper and cook for 5-10 minutes or until the sauce has thickened slightly.
Serve the butter chicken over rice, sprinkled with parsley, and drizzled with creme fraiche or sour cream if desired. Use naan to soak up the sauce and enjoy!