Set the Instant pot to sauté mode and add the coconut oil. Add the onion, cinnamon stick and cloves and sauté for 5-7 minutes until the onion is tender. If needed, add up to 2 tablespoons of water to avoid burning the onion.
Add the chicken pieces to the Instant Pot and sauté for several minutes until browned.
Turn off the Instant Pot and add garlic, ginger, curry powder, garam masala, chopped tomatoes, the watery portion of the coconut milk, salt and chili (if using) and stir well.
Place on the lid, turn the valve to sealing position and set to manual pressure / high pressure for 5 minutes.
When done, allow for a complete natural pressure release. Remove the lid and set to sauté mode. Pour in the coconut cream and cook for 2 minutes.
Turn off the Instant Pot, remove the cinnamon stick and cloves, adjust seasonings,then serve.