INSTANT POT BUTTER CHICKEN

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Step 1

On the Instant Pot, press SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (around 1 min)

Step 2

Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the tomato sauce and 1/4 cup of water. Switch off the sauce setting.

Step 3

Add the chicken, give everything a mix

Step 4

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time to 6 minutes at high pressure. The instant pot will take around 10 min to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

Step 5

Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if needed). Taste the sauce and see if more salt is needed. Serve warm over rice with chopped parsley or cilantro.