Turn the Instant Pot to the sauté setting. Add the oil and chicken to the pot and sear the chicken for a few minutes, then remove. Sauté the ginger and garlic in half the butter for about 20 seconds, careful not to burn it! Then add in all the spices and allow to toast for another 20 seconds, while stirring.
Pour in the water, chicken stock, tomato paste and add the chicken back in. Scrape up the brown bits on the bottom of the pot. Set the Instant Pot to pressure cook for 10 minutes, then quick release the pressure.
Remove the chicken and set aside. Stir in the heavy cream, mascarpone cheese and the rest of the butter, then whisk to combine. Add the chicken back in and turn the Instant Pot back onto the sauté setting. Cook for 7-10 minutes, uncovered, stirring often.
Once the cauliflower rice is cooked, serve with the chicken and sauce over the top. Garnish with fresh cilantro and enjoy! Store leftovers in the fridge for a few days or freeze.
*Macros are for the butter chicken alone, so be sure to adjust for what you decide to serve it with.