Instant Pot Butter Chicken

So easy! You can even use partially frozen chicken breasts and it turns out great.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1  onion, diced
• 7  garlic cloves, minced
• 1 -2  tablespoon fresh ginger, minced
• 1  tablespoon garam masala
• 2  teaspoons coriander powder
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon cumin
• 1⁄8-1⁄4 teaspoon cayenne
• 3  boneless skinless chicken breasts, cubed
• 2  tablespoons honey (optional)
• 28  ounces crushed tomatoes
• 1⁄2-1  cup  cream (or coconut cream)
• 1⁄4 cup cilantro, chopped

Directions

1. Press the “saute” button on the Instant Pot, and add the butter and onions to the pot. Stir-fry the onions until soft.
2. Add the garlic and ginger; stir-fry for 30 seconds.
3. Stir in the spices and honey (if using), then add the chicken and mix until well combined. Continue to stir this for 4-5 minutes to sear the chicken.
4. Add the crushed tomatoes, then cover and lock the lid. Press the “Poultry” button to begin the pressure cooking. It will automatically be set for 15 minutes. Make sure the steam valve is closed.
5. Once the food is done, the Instant Pot will automatically switch to the “Keep Warm” mode. Allow the pressure to release naturally or use the quick release if you want your food on your plate sooner.
6. Unlock the lid and stir in the cream.
7. Garnish with cilantro if desired, then serve.