Cut chicken thighs into 1-inch pieces and combine with yogurt, cumin, garam masala, cayenne pepper, turmeric and black pepper. Cover with plastic wrap and allow to marinate for at least 20 minutes or up to overnight in the refrigerator.
Set Instant Pot to SAUTE. Add the ghee and sear the marinated chicken in batches and set aside. Add onion, garlic and ginger and cook until everything is translucent.
Add the soup and blend in the Instant Pot until smooth using a hand blender. Add the seared chicken back to the pot along with any remaining yogurt marinade, close and seal the pot, and cook on Manual (HIGH) pressure for 10 minutes.
Let pressure release naturally and season with salt and black pepper to taste. Top with fresh cilantro and a drizzle of cream, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.