Instant Pot Butter Chicken Flavorful and Easy Recipe

Ingredients

• 2 lbs boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut milk
• 1 tablespoon brown sugar
• to taste salt
• for garnish fresh cilantro
• for serving cooked basmati rice or naan

Instructions

1. Set your Instant Pot to the sauté mode. Add the butter and let it melt. Add the chopped onion and sauté for about 3-4 minutes until translucent.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the garam masala, cumin, and paprika to the pot, stirring well to release the spices’ flavors for about 30 seconds.
4. Add the chicken pieces to the pot along with the crushed tomatoes. Mix everything together until the chicken is well-coated with the spices and tomatoes.
5. Close the lid of the Instant Pot and set it to pressure cook on high for 10 minutes. Ensure the steam valve is closed.
6. Once the cooking time is up, let the pressure release naturally for 5 minutes, then perform a quick release for any remaining steam.
7. Open the lid and add the coconut milk and brown sugar. Stir well to combine, seasoning with salt to taste.
8. Select the sauté mode again to simmer the sauce for an additional 5 minutes if you desire a thicker consistency.
9. Serve the butter chicken over basmati rice or with naan, garnished with freshly chopped cilantro.