Add all the Spices to a medium bowl and whisk together with a fork.
Add chicken pieces to a large bowl, mix with the Spices and the yogurt. Cover with plastic wrap and marinate in the fridge for 30 minutes or up to 24 hours.
When ready to cook, turn on the Pressure Cooker and select Sauté, once hot add the oil.
On the side, rinse rice, and set it aside.
Add the chicken and cook 1 minute without stirring. Stir and cook for a few minutes until browned. If needed do this in batches. Using a wooden spoon, make sure you scrape well the bottom of the bowl, to get anything that stuck to it, so it doesn't burn.
Add the diced onion to the pot, cook for 1 minute, stirring occasionally.
Add the garlic and ginger, stir to combine.
Add the tomato paste and stir to combine.
Add the diced tomatoes and the chicken broth. Stir gently to fully combine.
Using the Pot in Pot method, take an IP safe bowl, this is the one I use, and add the butter to the bottom of the pot. Add the rinsed rice, salt and the two cups of water. Stir to combine.
Add a long legged trivet into the pot on top of the chicken. Add the pot with the rice onto the trivet.
Close the lid. Make sure the valve points to Sealing. Cook on High Pressure for 4 minutes.
Once the Instant Pot beeps, let the pressure release naturally for 10 minutes. Manually release the remaining pressure.
Open the lid, remove the pot with the rice, cover with foil and set aside. Before serving, fluff the rice with a fork.
Select Saute on your Instant Pot, stir the chicken tikka masala gently and cook for about 15-20 minutes, until the sauce reduces and it thickens. Stir occasionally to avoid burning or sticking to the bottom of the pan.
Add the cream, add 1/2 cup first, stir to combine. Taste and adjust for salt, if you want it creamier, add the remaining of the cream and stir to combine. I like adding one cup to mine.
Serve the chicken tikka masala over rice, with naan and garnish with parsley.