Scale

2 tbsp butter

1 large onion, finely diced

2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

1 inch fresh ginger, grated

3 garlic cloves, minced

2 tsp chili powder

1 tsp garam masala

½ tsp ground turmeric

2 tbsp tomato paste

1 cup tomato puree

½ cup water

½ cup coconut cream or coconut milk or heavy cream plus extra for decoration

¼ cup chopped fresh cilantro or parsley (more or less to taste)

salt, black pepper to taste

Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
Add the butter.
Add the onion and cook for 1-2 minutes.
Add the chicken and cook, stirring frequently, until no longer pink.
Add the garlic and fresh ginger and cook for 30 seconds.
Press the CANCEL button.
Add the chili powder, garam masala, turmeric, tomato paste, tomato puree and water and mix to combine.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
Adjust the timer to 5 minutes.
When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
Open the lid.
Press the SAUTE button on the Instant pot.
Add the coconut cream and stir to combine.
Cook, stirring frequently, until the sauce has thickened to your liking.
Press the CANCEL button.
Season with salt and black pepper to taste.
Sprinkle with chopped cilantro or parsley and serve with rice.

Find it online: https://misswish.com/instant-pot-butter-chicken