Cut up 2-3 chicken thighs into small rough-cut pieces
Turn cooker onto meat/chicken setting and let preheat for a couple of minutes with 2 Tablespoons of butter inside.
When the butter is melted, saute the chicken for a bit. Then add:
1/4 onion, chopped
1 Tablespoon minced garlic
Continue to saute for 5-6 minutes.
3/4 cup rice (I used jasmine)
3/4 cup chicken broth
1/2 can of fire-roasted diced stewed tomatoes
1/2 teaspoon dried cilantro
1/4 teaspoon crushed red pepper flakes
1 Tablespoon of garam masala
Put the lid on the cooker and set for 6 minutes on rice setting. Let natural release for 10 minutes. Release any remaining steam, remove lid, stir and serve.