Instant Pot Butter Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

2 tbsp. unsalted butter

1 tbsp. vegetable oil

1 large yellow onion, finely chopped

5 cloves garlic, crushed and roughly chopped

2 tsp. peeled grated ginger

6 oz. tomato paste

2 lb. skinless, boneless chicken thighs, cut into 1" pieces

Kosher salt

Freshly ground black pepper

1 c. water

1 tbsp. garam masala

1 tbsp. granulated sugar

1 tsp. ground cumin

1 tsp. paprika

1/2 tsp. ground turmeric

3/4 c. heavy cream

Fresh cilantro leaves, rice, naan, and yogurt, for serving

Directions

Preheat Instant Pot to "Sauté" setting. In pot, combine butter and oil until butter is melted. Add onion, garlic, and ginger and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until darkened in color, about 3 minutes.

Season chicken with salt and pepper. Add chicken, water, garam masala, granulated sugar, cumin, paprika, and turmeric to pot. Seal lid and set to "Pressure Cook" on High for 5 minutes.

Let pressure release naturally for 10 minutes, then follow manufacturer's instructions for quick releasing remaining steam.

Stir in cream; season with salt and pepper.

Divide chicken and sauce among plates. Top with cilantro. Serve with rice, naan, and yogurt alongside.

Nutrition

• Calories: 818
• Total Fat: 64 g
• Saturated Fat: 25 g
• Trans Fat: 0 g
• Cholesterol: 299 mg
• Sodium: 1011 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 4 g
• Total Sugars: 11 g
• Protein: 41 g