Instant Pot Butter Chicken

Ingredients

• 1 Tablespoon olive oil
• 1 onion (diced)
• 4 cloves garlic (minced)
• 1 6-ounce can tomato paste
• 1 Tablespoon fresh ginger (minced)
• 1 Tablespoon curry powder
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds chicken thighs (boneless and skinless, cut into 2-inch pieces (or breasts))
• 1 1/2 cups bone broth (or chicken broth)
• 3 Tablespoons cornstarch
• 3 Tablespoons water
• 1 14-ounce can coconut milk
• 4 Tablespoons cilantro (chopped, to garnish)
• Greek yogurt (for topping)
• Naan (for serving)

Instructions

1. 1

   Set Instant Pot to SAUTE and heat 1 Tablespoon olive oil.

2. 2

   Add 1 onion and 4 cloves garlic and sauté for 1-2 minutes, until fragrant.

3. 3

   Add 1 6-ounce can tomato paste, 1 Tablespoon fresh ginger, 1 Tablespoon curry powder, 2 teaspoons garam masala, 1 teaspoon chili powder, 1 teaspoon salt & 1/2 teaspoon black pepper and saute for 3-5 minutes.

4. 4

   Pour in the 1 ½ cups bone broth and scrape up any browned bits from the bottom of the Instant Pot. Add the 2 pounds chicken thighs. There should be enough liquid to cover the chicken, so add additional broth or water, if needed.

5. 5

   Cover and seal the lid - turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 10 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.

6. 6

   Once the 10 minutes are up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure.

7. 7

   Open the lid, hit CANCEL then press SAUTE. Whisk together 3 Tablespoons cornstarch and 3 Tablespoons water and add to Instant Pot with 1 14-ounce can coconut milk. Simmer for 5 minutes, stirring occasionally. The sauce should thicken. Season with salt and pepper.

8. 8

   Serve garnished with 4 Tablespoons cilantro and greek yogurt.