Instant Pot Quick Butter Chicken

This is quick & light, not so much butter & cream.  Using instapot this comes together in half hour.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 Cups

Ingredients

• 1  tablespoon  oil (coconut or olive)
• 1  small onion (yellow or purple)
• 4  garlic cloves
• 1  tablespoon  minced ginger
• 1 1⁄2 curry powder
• 2  teaspoons garam masala
• 1  teaspoon chili powder
• 1  teaspoon cumin (or vindalu powder optional)
• 3⁄4 teaspoon kosher salt
• 1⁄4 cup water (or chicken stock)
• 1 (28 ounce) can tomato sauce
• 4 1⁄2 cups cauliflower (1 small or 1/2 large floret) (optional)
• 2  boneless skinless chicken breasts
• 1  brick medium firm tofu
• 2  tablespoons butter
• 1⁄2 cup half-and-half (Or coconut milk)
• 1⁄2 cup  plain nonfat  Greek yogurt (optional)
• 1⁄2 cup  chopped cilantro (for serving)

Directions

1. Instapot on sauté. Add oil. Wait till warm. Add onion, wait till soft. Add ginger & spice powders, wait till fragrant, about 30 seconds. Instapot off.
2. Add water or chicken stock, scrape sides.
3. Add tomato sauce.
4. add Cauliflower, chicken, tofu, butter.
5. Instapot pressure cook HIGH 10 minutes. Allow slow release (10 minutes).
6. Remove chicken cut into bite sized pieces, put back in pot.
7. add cream or coconut milk.
8. let cool a bit then add yogurt.
9. stir, serve with either: nan, rice. (See recipe for home made nan).