Instant Pot Butter Chicken

Prep

15 min

Pressure

6 min

Release

10 min natural

Amounts are written for a 6-quart cooker. Total time includes estimated pressurization and release.

Ingredients

• 1½ lb boneless skinless chicken thighs, cut into chunks
• 1 tbsp butter
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 can tomato sauce (14 oz)
• ½ cup heavy cream
• ¼ cup plain Greek yogurt
• 1 tsp sugar
• Salt to taste

Instructions

1. Melt the butter on Sauté and cook the onion until soft, about 5 minutes. Stir in the garlic, ginger, garam masala, and cumin and cook for 1 minute, until it smells warm and toasty.
2. Pour in the tomato sauce and stir, scraping up anything stuck to the bottom. Add the chicken chunks and turn them in the sauce.
3. Lock the lid and pressure cook for 6 minutes. Let the pot sit for 10 minutes while the pressure drops on its own, then vent the rest and open the lid once the float valve drops.
4. Check that the thickest piece of chicken reaches 165°F. Stir in the cream.
5. Turn the pot off and let the sauce settle for a minute, then stir in the yogurt. Yogurt stirred into a boiling sauce can split, so the short wait matters. Taste and add salt.