Instant Pot (or not) Butter Chicken (or Chickpeas)

Directions

1. 1
   Place the tomatoes, curry powder, garlic, ginger, and salt in the Instant Pot. Stir to combine.
2. 2
   Place the tomatoes, curry powder, garlic, ginger, and salt in a large, wide pot or braiser. Stir to combine.
3. 3
   Add the chicken and stir to coat.Cover the pot. Turn the valve to sealing. Set the pot: manual, high pressure, 10 minutes. Once the time is up, let the valve release for 10 minutes. Uncover the pot and remove the chicken.
4. 4
   Add the chicken and stir to coat.Cover the pot and bring to a simmer over high heat. Once the mixture is simmering — open the lid to see — lower the heat to medium-low and cook covered for 40 minutes. Uncover the pot and remove the chicken.
5. 5
   Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste.
6. 6
   Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste.
7. 7
   Add salt to taste if necessary. If you are adding the spinach, add it to the pot. You can cover the pot for a few minutes to speed up the wilting process — it will take a few minutes for the leaves to wilt down. You can add the spinach in batches, too, if that’s easier for you. To Make Butter Chickpeas
8. 8
   Use 4.5 cups cooked chickpeas or 3 drained 15-oz cans, rinsed.
9. 9
   Add 1/2 cup water to the pot. Follow either cooking method above. To finish, simply add the butter and cream right to the pot — no need to remove the chickpeas first.