Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
Press the sauté button and add the oil and onions to the pot. Stir-fry for 6-7 minutes, or until they begin to brown.
Add the garlic, ginger, Serrano pepper, stir, then add the chicken and stir-fry for 5-6 minutes or until the outside of the chicken is no longer pink.
Add the spices, give the pot a quick stir, then add the tomato sauce and heavy cream.
Pour 1 cup of water and the rice into the pot and mix well.
Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
Sprinkle with cilantro and serve.