30 Minute Instant Pot Butter Chicken

Ingredients

• 2 pounds boneless skinless chicken thighs cut into small bite-size chunks (or breasts)
• 4 tablespoons butter
• 1/2 onion (finely chopped)
• 5-6 cloves garlic (minced)
• 1 Tbsp ginger (minced or finely grated)
• 1 Tbsp EACH garam masala, smoked paprika, curry powder (*)
• 1 tsp EACH ground cumin, salt
• 8 oz (1 cup) can tomato sauce ( (or 1 cup tomato puree))
• 2 tablespoons tomato paste (or replace with 1/2 cup more tomato sauce)
• 3/4 cup water (or chicken broth)
• 1 cup heavy cream (*can sub with evaporated milk or coconut cream or coconut milk, or Greek yogurt)
• 1/4 cup chopped fresh cilantro leaves

Instructions

1. 1

   Turn Instant pot to saute setting. Add the butter and onion; saute for 2-3 minutes or until onion begins to turn golden. Add the garlic and ginger and saute for a minute. Add the spices, tomato sauce, tomato paste, and chicken. Sautee 4-5 minutes. Add the water.

2. 2

   Cover Instant Pot. Using the manual setting, set the pressure to high for 10 minutes. Once done. Allow the instant pot to release naturally or quick-release pressure according to the manufacturer’s directions.

3. 3

   Switch the setting to simmer and stir in heavy cream and cilantro. Simmer for another 3-4 minutes or until the sauce has thickened. Serve with basmati rice or naan.