Indian Curry - Instant Pot

This was so good. Original recipe here. I modified for the instant pot, and it was delicious.

2 lbs chicken breast, cut into chunks
salt and papper to taste
1 1/2 tbsp oil
2 tbsp curry powder
1/2 onion thinly sliced
2 cloves garlic
1 can (14oz) coconut milk
1 can (14oz) diced tomato
1 can (8oz) tomato sauce
3 tbsp sugar

1. season chicken chunks with salt and pepper
2. Mix curry powder and oil. saute in instant pot.
3. add onions and garlic. stir for 1 minute.
4. add chicken and toss lightly to coat with the curry oil mixture.
5. Cook for 4-5 mins -- not all the way through
6. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan and stir to combine.
7. Brandon wants to add a dash of cayenne pepper next time.
8. Cover. Put instant pot on high pressure for 15 minutes.
9. Serve over rice.