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Instant Pot Butter Chicken

I’ve made this recipe at least a dozen times. So much flavor in so little time. It’s a go-to dinner at our house, and the leftovers are a revelation the next day.
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Ingredients
  

  • 1 cups vegetable, mushroom or chicken broth, divided
  • 5-6 garlic cloves
  • 1/2 tsp minced ginger  I’ll even do 3
  • 1 tsp turmeric
  • 1/2 tsp cayenne Optional
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp garam masala No substitutes!
  • 1 tsp ground cumin
  • 1 lb boneless, skinless chicken thighs, or breast If using frozen add 1-2 minutes to your cooking time

At end of cooking:

  • 1 oz butter or coconut oil I’ve used less to cut the fat down
  • 4 oz heavy cream I never add that much and sometimes just use half and half or coconut milk
  • 1 tsp garam masala
  • 1/4 – 1/2 cup chopped cilantro If desired

Instructions
 

  • Place all ingredients in the Instant Pot EXCEPT for the butter, cream and 1 tsp of the garam masala.
  • Mix the ingredients all in the pot with a spoon, then place the chicken on top. If chicken is frozen, push it into the sauce.Don’t add extra liquid.
  • Place lid on Instant Pot and pressure cook a thigh setting for 10 minutes, then let the pressure release naturally for another 10 minutes. Then release all pressure.
  • Carefully open the Instant Pot, take the chicken out and set aside.
  • Blend the remaining sauce with an immersion blender if possible, or a blender. Let the mixture cool a bit.
  • At the finish add the butter, cream and garam masala. Reheat and mix well.
  • The recipe says to remove half of the sauce at this point, but I find it tastes too good and usually end up eating it all in a few sittings.
  • Add the chicken back in (I usually shred it or cut into smaller pieces - up to you).
  • Serve over rice or noodles or nothing at all.