Instant Pot Butter Chicken

Servings: 8 | Prep Time: 5 minutes | Cook Time: 14 minutes | Total Time: 19 minutes

Ingredients

Main Components

• 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

Spices

• 1 tablespoon curry powder
• 2 teaspoons Garam Masala
• 1 teaspoon salt
• 3/4 teaspoon smoked paprika

Sauce

• 15 ounces tomato sauce
• 1 cup heavy cream
• 1/2 cup water
• Chopped cilantro for garnish

Equipment

• Instant Pot or pressure cooker
• Wooden spoon

Instructions

1. Place butter, onions, garlic, ginger, and all spices in the Instant Pot.
2. Set to Sauté for 5 minutes, stirring occasionally to prevent burning.
3. Turn off once onions soften.
4. Pour 1/2 cup water into the pot and scrub the bottom with a wooden spoon to prevent a burn notice.
5. Add chicken and tomato sauce.
6. Lock the lid and pressure cook on high for 7 minutes.
7. Quick release steam, then remove lid.
8. Stir in heavy cream.
9. Sauté again for 2-5 minutes to thicken sauce.
10. Garnish with cilantro and serve with basmati rice.