Adapted from Instant Pot Butter Chicken by Two Sleevers

Ingredients

Cook in Instant Pot:

• 1 can (14.5 oz) diced tomatoes
• 5-6 cloves garlic
• 1-2 tsp minced ginger
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garam masala
• 1 tsp turmeric
• ¼ tsp cayenne pepper
• 1 lb boneless skinless chicken thighs, (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)

Mix in to Finish:

• 4 oz butter, cut into cubes (use coconut oil if dairy free)
• 4 oz heavy cream (use full-fat coconut milk if dairy free)
• 1 tsp garam masala
• ¼-½ cup cilantro, chopped

Directions

1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it’s frozen, push it into the sauce a bit so it defrosts better

2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.

3. Open up the pot and remove the chicken carefully and set aside.

4. Blend together all the ingredients, preferably using an immersion blender*.

5. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.

6. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don’t shred it.

7. Serve with basmati rice and/or naan.

Notes

*The turmeric can leave a yellow stain on a regular blender (and white countertops, so clean up spills quickly!). Also, if doubling the recipe, not all of the sauce will fit into the blender together.