Easy Instant Pot Butter Chicken

Ingredients

• 6 chicken thighs boneless, skinless, cut into bite size cubes
• 1 1/2 c heavy cream
• 1 1/2 c tomato sauce
• 1/2 onion
• 5 tbsp butter
• 1 tbsp garlic minced
• 1 tbsp ginger chopped
• 1 1/2 tsp chili powder
• 1 1/2 tsp cumin
• 3 tsp garam masala
• 2 tbsp corn starch optional to thicken sauce at the end

Instructions

1. Turn your pressure cooker to saute, and add your butter.
2. When butter is melted add cubed chicken and onions.
3. Cook just enough for chicken pieces to cook just a touch on the outside and are no longer pink.
4. Add all other ingredients into your pressure cooker and mix together well.
5. Put lid on and close steam valve. Set to low pressure for 5 minutes.
6. When done allow to naturally release for 1 minute (to avoid splatters), then do a quick release.
7. Serve immediately or remove chicken and set to saute low for just a few minutes. Put some of the hot liquid in a small bowl with 1 tbsp of cornstarch and whisk together, add back into the pot and stir. May do this again with another tbsp. depending on how thick you want the sauce to be. Sauce will thicken more as it sits. Turn off, add chicken back in, and serve with rice and/or naan.