Mix the spices (salt, pepper, turmeric, coriander, and cumin) in a small bowl and set aside.
In a small food processor, pulse the onion, garlic, and ginger until it forms a chunky paste.
Press "saute" on your Instant Pot and add the coconut oil and butter or ghee. We used ghee during our test.
Place the chicken breasts in the Instant Pot to sear. Remove when they are brown on all sides.
Now add the mixture from the food processor to the Instant Pot and cook for 2-3 minutes on saute.
Add the spice mixture to the Instant Pot and mix well. Cook for 2-3 more minutes.
Add the chicken back to the Instant Pot
Open the cans of coconut milk and remove the cream that has separated from the liquid and put it aside in a bowl. Pour the liquid into the Instant Pot and mix with the other ingredients.
Close the Instant Pot lid, set pressure release knob to sealing, push "meat/stew" button and then use the down arrow to change the time to 20.
When the Instant Pot is done cooking, you can allow the pressure to release naturally over time or you can manually release the pressure with the knob (carefully). When pressure is released and lid can be removed, remove the lid.
Add the coconut cream and stir well.
Close Instant Pot lid again but leave pressure release knob in venting position. Push slow cook and then use the adjust button to change to "more". Let it cook for 15-30 minutes to incorporate the cream. Then serve.