Instant Pot Butter Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 tbsp butter, divided
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tsp garam masala
• 1 tsp chili powder
• 1 tsp ground cumin
• 14 oz tomato sauce
• 0.5 cup heavy cream

Steps

1. Turn the Instant Pot to SAUTE mode. Melt 2 tablespoons of butter, then add the chopped onion, garlic, and ginger. Sauté for 3 to 4 minutes until the onions are soft and translucent.
2. Stir in the garam masala, chili powder, and cumin. Cook for 1 minute to toast the spices and release their aroma.
3. Add the chicken pieces and tomato sauce to the pot. Stir well to ensure the chicken is completely coated in the sauce.
4. Secure the Instant Pot lid and set the valve to SEALING. Cancel SAUTE mode, select HIGH PRESSURE, and set the timer for 8 minutes.
5. Once cooking is complete, perform a quick pressure release. Carefully open the lid once the float valve drops.
6. Stir in the remaining 2 tablespoons of butter and the heavy cream. Let sit for 2 to 3 minutes to thicken slightly before serving over warm basmati rice.