Instant Pot Butter Chicken

🧂 Ingredients

• 14 ounce can crushed tomatoes
• 5-6 cloves garlic
• 2 teaspoons minced ginger
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 1/4 teaspoons salt
• 2 teaspoons Garam Masala

  divided
• 1 teaspoon ground cumin
• 1 1/2 pounds boneless skinless chicken thighs

  chopped
• 4 ounces butter

  cubed
• 4 ounces heavy cream
• 1/4 cup chopped cilantro

Instructions

• 1 Combine the first 9 ingredients in the Instant Pot and stir well. Place the
  chicken thighs on top of the sauce.
• 2 Close the lid and set the vent to sealing (if necessary for your model). Cook on
  high pressure for 10 minutes. When the time is up, allow a 10-minute pressure
  release, then release the remaining pressure.
• 3 Remove the chicken from the pot and set aside.
• 4 Puree the sauce in the pot with an immersion blender. Once the sauce is pureed,
  add in the butter, heavy cream, remaining Garam Masala, and cilantro. Stir well.
• 5 Break the chicken into smaller pieces with a fork and return it to the pot.
  Allow it time to heat the chicken through again.
• 6 Serve over rice.

Nutrition Info