Recipes/Pressure Cooker Butter Chicken

Ingredients

• 1 tbsp. vegetable oil
• 1 tbsp. butter
• 1 large onion, diced
• 2 tsp. freshly grated ginger
• 5 cloves garlic, crushed and roughly chopped
• 1 (6-oz.) can tomato paste
• 2 lb. boneless skinless chicken thighs, cut into 1" pieces
• 1 tbsp. garam masala
• 1 tsp. paprika
• 1 tbsp. granulated sugar
• 1 tsp. ground cumin
• 1/2 tsp. turmeric
• Kosher salt
• Freshly ground black pepper
• 3/4 c. heavy cream
• Rice, for serving
• Naan, for serving
• Yogurt, for serving
• Cilantro, for serving

Directions

• Preheat Instant Pot to Sauté setting. Once heated, add oil and butter then add onion, ginger and garlic. Let sear until lightly browned, 3 to 4 minutes. Add tomato paste and cook, mixing constantly until it is darkened in color, about 3 minutes.
• Add 1/2 cup water, chicken, and spices to the pot, and season with salt and pepper. Seal lid and set to Pressure Cook on High for 5 minutes.
• Let pressure release naturally for 10 minutes and then follow manufacturer's instructions for quick releasing remaining steam.
• Stir in heavy cream and adjust seasoning with salt and pepper.
• Serve with rice, naan, yogurt, and cilantro.