add the ghee and coconut oil to the inner pot and press the sautee button
add the onions and cook until caramelized
add the garlic and ginger and cook until fragrant.
add all the spices, stir and cook about 2 mins
add the coconut water and deglaze the pot very well - to avoid the burn notification
without stirring turn the coconut milk can over and open and pour out the liquid and set aside the thick coconut cream
add the coconut milk liquid and crushed tomatoes to the pot
at this point you can blend with the hand mixer - but some testers said they got the burn notification and thought that it was because the sauce thickened a little as it blended so you can also leave it
add the potatoes then the chicken (the potatoes will hold the chicken up and help avoid the burn notification so don't stir)
pressure cook the thawed chicken thighs for 8-10 mins (depending on thickness), frozen thighs for 12 mins, or thawed chicken breasts for 7-9 mins (depending on thickness) or frozen breasts for 15 mins
quick release
pull out the chicken and shred it
add the chopped cilantro, thick coconut milk and shredded chicken back into the sauce