Add the chicken in batches, setting on a plate once browned.
Add 1/2 cup water to pot, scrape the sides and bottom and turn off.
Pour sauce from medium bag and add back the chicken.
Lock the cover and seal the steam nozzle.
Set to high pressure and cook for 7 minutes with a 10-minute natural release.
Stir in 1/2 cup of plain yogurt and 1/2 cup of coconut milk (or whipping cream).
If you want, you can top it with cilantro.
Crock Pot Cooking Instructions:
Thaw.
Put contents of both bags in the slow cooker
Cook on low for 4-5 hours.
Stir in 1/2 cup yogurt and 1/2 cup additional full fat coconut milk.
Cook an additional 30 minutes.
Top with fresh cilantro.
Serve over jasmine or basmati rice or with Naan bread.
Recipe Notes
If you cannot stand coconut milk (because it's come to my attention that there are some people such as a close friend of mine who hate the taste), you can substitute whipping cream for the coconut milk.