Instant Pot Butter Chicken

Adapted from https://www.thekitchn.com/how-to-make-butter-chicken-in-the-instant-pot-256179

I made this.

Servings: 4 to 6

INGREDIENTS

4 tablespoons unsalted butter, divided
1 large onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 (2-inch) knob fresh ginger, peeled and coarsely chopped
1 tablespoon garam masala
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon cayenne pepper
1 teaspoon kosher salt
1 (28 ounce) can diced tomatoes
2 pounds boneless, skinless chicken breasts (about 4 medium)
½ cup half and half (or coconut milk)
¼ Cup corn starch as necessary for thickening
Cooked rice, for serving

STEPS

1) Using the sauté function, melt half the butter in the Instant Pot.

2) Add the onion, garlic, and ginger and sauté, stirring regularly until the onions begin to brown, about 4 minutes.

3) Add the garam masala, coriander, turmeric, cayenne pepper, and salt and cook until fragrant, about 1 minute more.

4) Add the tomatoes and their juices and stir to combine. Add the chicken breasts and make sure they are covered by the sauce. Seal the pressure cooker and make sure the vent is closed. Set to 10 minutes, then allow 10 minutes for natural pressure release.

5) Remove the chicken, add the remaining 2 tablespoons butter and cream or coconut milk. Using an immersion blender, purée the sauce until smooth.

6) Cut the chicken into 1-inch pieces, return to the butter sauce, and stir to combine.

7) Thicken with corn starch slurry if necessary, and serve over rice.


NOTES

Or pre-cook drumsticks, strip and chop the meat and set the pot to 0 minutes.