Instant Pot Butter Chicken Curry

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts (cut into bite-size pieces)
• 4 tablespoons butter, (or ghee)
• 1 large onion, (peeled and chopped)
• 8-10 cloves garlic, (minced)
• 2 tablespoons fresh grated ginger
• 1 tablespoon curry powder
• 2 teaspoons Garam Masala
• 1 teaspoon salt
• 3/4 teaspoon smoked paprika
• 15 ounces tomato sauce
• 1 cup heavy cream
• chopped cilantro (for garnish)

Instructions

1. 1

   Place the butter, chopped onions, garlic, ginger, and all spices in the Instant Pot. Set on Sauté for 5 minutes. Stir to make sure the ingredients don't burn. Once the onions are soft, turn off.

2. 2

   Pour 1/2 cup water into the pot. Then use a wooden spoon to scrub the debris off the bottom of the pot. (This ensures the burn notice will not go off!)

3. 3

   Add the chopped chicken thighs and canned tomato sauce. Lock the lid into place and turn the Instant Pot on Pressure Cook High for 7 minutes. Once finished, turn the Instant Pot Off, then perform a Quick Release to release the steam pressure. Once the valve button drops, unlock the lid and remove.

4. 4

   Stir in the heavy cream. Set the Instant Pot on Sauté again and simmer for 2-5 minutes to thicken the sauce. Sprinkle with chopped cilantro and serve with basmati rice.