Instant Pot Butter Chicken (20 Minutes)

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, minced (or 1 tsp ground ginger)
• 1 (15 oz/425 g) can tomato sauce (or passata)
• 1/2 cup (120 ml) heavy cream (or coconut cream for dairy-free)
• 1/4 cup (60 ml) water
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2–1 tsp cayenne pepper (to taste)
• 1 tsp kosher salt (or to taste)
• 1 tbsp sugar
• Fresh cilantro, chopped, for garnish

Instructions

1. 1

   Turn the Instant Pot to Sauté mode. Melt the butter, then add onion. Sauté for 2–3 minutes until softened.

2. 2

   Add garlic and ginger. Cook for 1 minute until fragrant.

3. 3

   Stir in garam masala, cumin, coriander, paprika, turmeric, and cayenne. Sauté for 30 seconds.

4. 4

   Add chicken pieces, kosher salt, and sugar. Mix well to coat.

5. 5

   Pour in tomato sauce and water. Stir to combine, scraping up any browned bits.

6. 6

   Cancel Sauté. Secure the lid, set valve to Sealing, and pressure cook on High for 7 minutes.

7. 7

   Quick release the pressure. Open the lid, stir in heavy cream. Simmer on Sauté mode for 1–2 minutes until thickened.

8. 8

   Taste and adjust salt or sugar as needed. Garnish with chopped cilantro and serve hot.