Mix the tomatoes, broth or wine, onion, butter, curry powder, ginger, and salt in the cooker. Cook, stirring occasionally. Until the butter melts, about 2 minutes. Turn off the SAUTE function, add the chicken, and toss well in the sauce to coat. Lock the lid onto the pot.
Option 1MAX Pressure Cooker Press Pressure cook on MAX level for 12 minutes with the Keep Warm Setting off.
Option 2All Pressure Cookers Press 'Meat/Stew or Pressure Cook (Manual) for 15 minutes with the Keep Warm Setting off.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Use kitchen tongs to transfer the chicken breasts to a serving platter or individual serving bowls.
Press the Saute button for 5 minutes.
Bring the sauce to a simmer, stirring quite frequently. Stir in the cream and cook the sauce at a low simmer, stirring quite often, until slightly thickened, about 2 minutes. Turn off the SAUTE function and spoon the sauce over the chicken breasts.