Wash chicken, pat dry and season liberally with salt and pepper
Set the Instapot to sauté, add ghee / butter
Place skin down in instapot. Cook until golden brown without turning, about 8–10 minutes. Transfer chicken to a plate
Add onion, and cook until the onion is soft, translucent and beginning to take color
Add garlic and ginger, stir and cook until fragrant, ~60-90 sec
Add tomato paste and spices, cook until tomato paste darkens and spices bloom
Add chicken and plate drippings to pot, along with cream, and stock
Exit Sauté mode and select manual, high pressure, 15 minutes
Lid up and cook
After the time is up, quick release pressure and remove chicken, to cool
Select sauté, and add potatoes, carrots to sauce, cook until potatoes are fork tender and sauce has thickened. Stir regularly to avoid potatoes sticking to the bottom of the pot
While the potatoes are cooking and the chicken has cooled, remove skin, debone and chop into bite sized pieces, whence complete add chicken to pot.
When potatoes are fork tender add the thawed green peas and stir, cook for an additional 5 minutes.