Instant Pot Butter Chicken

Ingredients

• 2 lb boneless chicken thighs, cubed
• 4 tbsp butter
• 1 cup yellow onion, diced
• 2 tbsp garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp garam masala
• 1 tsp ground turmeric
• 1 tbsp paprika
• 800 g crushed tomatoes
• 0,75 cup heavy cream

Instructions

1. 1

   On Sauté, melt butter and cook onion, garlic and ginger until soft, about 4 minutes.

2. 2

   Stir in garam masala, turmeric and paprika; toast 1 minute until aromatic.

3. 3

   Add crushed tomatoes and chicken thighs, stirring to coat, and scrape the bottom clean.

4. 4

   Seal the lid and pressure-cook on High for 10 minutes.

5. 5

   Let pressure release naturally for 10 minutes, then quick-release remaining steam.

6. 6

   Stir in the heavy cream and simmer on Sauté 3 minutes until velvety.