Instant Pot Indian Butter Chicken

INGREDIENTS

• 2 tablespoons ghee
• 1 onion, diced
• 5 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 ½ pounds skinless and boneless chicken thighs, cut into quarters

Spices

• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon turmeric
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne
• ¼ teaspoon ground cumin

• 1 (15 ounce) can tomato sauce

Add later:

• 2 green bell peppers, chopped into medium sized chunks/squares
• ½ cup heavy cream or full-fat coconut milk
• Pinch of dried fenugreek leaves (kasoori methi)
• Cilantro, garnish

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INSTRUCTIONS

1. Press the sauté button and add the ghee and onions to the pot. Stir-fry the onions for 6-7 minutes or until the onions begin to brown.
2. Add the garlic, ginger and chicken. Stir-fry the chicken for 6-7 minutes or until the outside of the chicken is no longer pink.
3. Add the spices and give everything a good mix.
4. Stir in the tomato sauce.
5. Secure the lid, close the pressure valve and cook for 8 minutes at high pressure.
6. Open the valve to quick release any remaining pressure.
7. Press the sauté button, add the bell peppers and cook until they soften to your liking.
8. Stir in the cream and fenugreek leaves.
9. Garnish with cilantro if desired, then serve.