Categories: Instant Pot

Ingredients

• 1 1/2 lbs. chicken breasts, cut into 1-inch chunks
• Kosher salt and black pepper
• 2 garlic cloves, grated
• 1 tsp grated fresh ginger
• 1 tsp garam masala
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/8 tsp cayenne pepper
• 6 tbsp. unsalted butter, cut into pieces
• 15 oz. can tomato puree
• 1 1/2 tsp sugar
• 3/4 cup heavy cream
• Chopped fresh cilantro, for topping
• Naan or rice, for serving

Directions

1. Toss the chicken with 1 1/2 tsp salt and black pepper in a large bowl. Set aside at room temp. Stir the garlic, ginger, garam masala, paprika, cumin, turmeric and cayenne with 2 tbsp. water in a small bowl.

2. Set an Instant Pot to saute on high. When the pot registers hot, add 2 tbsp. butter and let melt. Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2 to 3 minutes. Add the tomato puree, sugar and 1/2 tsp salt, scraping up the bottom of the pot. Turn off the pot.

3. Add the chicken to the pot; stir to coat. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on HIGH for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.

4. Stir the remaining 4 tbsp. butter and the heavy cream into the pot; season with salt and pepper. Divide the chicken and sauce among bowls. Top with cilantro and serve with naan or rice.

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