Instant Pot Butter Chicken

Directions

1. 1
   Turn on the Instant Pot and press the “Sauté” button. Once it is hot, add the oil or ghee and let it melt.
2. 2
   Add the diced onion and cook until it is soft and translucent, about 5-7 minutes.
3. 3
   Add the garlic and ginger to the onions and cook for 1 minute more stirring constantly, being careful not to burn the garlic.
4. 4
   Add 1 teaspoon garam masala, coriander and cumin, cook for about 30 seconds stirring constantly.
5. 5
   Add the tomatoes, paprika, turmeric, cayenne pepper, salt and black pepper. Cook for about 5 minutes. If you’ve used crushed tomatoes, puree the mixture with an immersion blender.
6. 6
   Add the chicken pieces to the pureed tomato sauce. Make sure to completely cover the chicken with liquid. If there isn’t enough liquid add 1?4 cup of water.
7. 7
   Cancel the “Sauté” mode and close the Instant Pot lid. Set the valve to “Sealing” and press the “Pressure Cook” button. Set the timer for 6 minutes.
8. 8
   Once the timer goes off, let the Instant Pot naturally release pressure for 10 minutes, then use the quick release to release any remaining pressure.
9. 9
   Open the Instant Pot lid and stir in the remaining 1 teaspoon garam masala, butter and heavy cream. Turn on the “Sauté” mode again and let the sauce simmer for 5 minutes until it thickens slightly. Stirring occasionally.
10. 10
    Garnish with chopped cilantro and serve hot with rice or naan bread.