Cut lamb into bite sized pieces.
In a plastic bag or bowl, combine lamb, garlic, lime juice, fresh ginger, salt, pepper, Chain Reaction spice, Good Shepherd spice, chile and pepper.
Marinate at least 30 minutes or up to 24 hours.
Add 2 tablespoons of butter to Instant Pot. Press, "Sauté," and heat until hot.
Add onions and brown for 5 minutes. Add chopped lamb and brown for about 5 minutes or until browned.
Add rotel and carrots. Add in yogurt, 1 spoonful at a time and stir well to incorporate.
Pressure cook for 20 minutes. Allow for Instant Pot to naturally release or if you don't have time, allow at least 15 minutes before you release the pressure.
After pressure is released, add zucchini and cilantro and stir well.
Serve over rice and garnish with more cilantro.