Cook rice, as directed.
Dice the onion. Peel and slice the ginger (about 8 thin slices).
Cut the chicken into 1-inch pieces and place into the electric pressure cooker insert with the hot water. Add the onion and ginger around the chicken.
In a large mixing bowl, whisk together the crushed tomatoes, minced garlic, garam masala and a few pinches of salt and pepper. Pour over the chicken in the electric pressure cooker insert.
Steam valve: Sealing.
Cook on: Manual/High for 15 minutes.
Release: Quick.
Swirl in the yogurt into the sauce and leave on Warm mode for 5 minutes. Season with salt and pepper to taste.
Prepare salad.
Serve Instant Pot Chicken Tikka Masala over rice with a cilantro garnish and side salad.