Mix together Marinade ingredients and add Chicken. Allow to marinate for 20-30 minutes. Chop the onions and mince the Fresh Garlic and Fresh Ginger. With a sharp knife, pierce the Jalapeños a few times. Set aside.
Rinse Rice until water runs clear. Place Rice, Salt and Butter into Rice Pan and set aside.
Press the Sauté/Browning button on your Pressure Cooker and adjust to "High." Allow Pot to fully heat. Add Olive Oil and Butter (or Ghee). Carefully add Chicken to the cooking pot and give it a good Sear on all sides, 2-3 minutes. Remove Chicken to a plate. Add the Onions and Sauté for 2-3 minutes.
Add Garlic and Ginger and Sear/Sauté for 1 more minute. Add 1/2 cup of Water or Broth and deglaze pot. Make sure nothing is stuck to the bottom of the pot.
Mix in 1/2 of the Garam Masala and Sugar. Pour in Crushed Tomatoes and mix through. Turn off Pressure Cooker. Add the Chicken, Cinnamon Stick and Jalapeño and push them into the Sauce.
Place Long Legged Trivet into Pressure Cooker cooking pot and place Rice Pan on Top. Pour the Fresh Water into the Rice Pan. (It is easier to add the Water to the Pan after the Pan is sitting on the Trivet.)
Lock on Lid and close Pressure Valve. Cook at High Pressure for 4 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release and then turn off the Pressure Cooker.
Remove Lid, Pan of Rice and Trivet. Add defrosted Peas to Rice Pan and Fluff with Rice. Cover Rice Pan to keep warm.
Select Sauté/Browning on your Pressure Cooker and adjust to Low. Add the rest of the Garam Masala (1.5 TBL) and mix in. Simmer, uncovered, stirring often, for 10 minutes, or until Sauce has started to reduce and no longer watery. Taste and add more Salt, if desired.
Add Cream and simmer until hot and bubbly.
If using White Meat Chicken, reduce cook time to 2 minutes