Instant Pot Butter Chicken

Directions

1. 1
   Add the butter to the Instant Pot and turn to the sauté setting.
2. 2
   Add the onion and bell pepper. Cook for a for about 3 minutes, or until the onions turn translucent. Stir in the salt, garlic, ginger, garam masala, turmeric, paprika and cumin. Cook an additional minute or until fragrant.
3. 3
   Dump in the tomatoes, water and chicken. Stir together and close the lid and seal the valve.
4. 4
   Turn on manual high pressure and set to cook for 10 minutes. It will take about 5-10 minutes to build pressure. When finished cooking, do a natural release by turning the top knob (wearing an oven mit) and let it release any extra pressure. Then remove lid.
5. 5
   Turn the Instant Pot back to sauté.
6. 6
   Whisk the corn starch into the heavy cream. If there's still a lot of liquid you could dump about 1/4 cup out before hand. Then add the corn starch slurry back to the chicken and let cook an additional 2-3 minutes, or until the sauce reaches desired thickness. It will thicken as it stands. Taste and salt and pepper if desired. Stir in fresh cilantro.
7. 7
   Serve over rice. Top with fresh cilantro.