Instant Pot Butter Chicken Flavorful and Simple Dish

Ingredients

• 2 lbs boneless chicken thighs, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup diced tomatoes (canned or fresh)
• 3 tablespoons butter
• 2 tablespoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• to taste salt
• for garnish fresh cilantro
• 1 tablespoon lemon juice
• for serving cooked basmati rice or naan

Instructions

1. Turn the Instant Pot on to the Sauté mode. Add the butter and let it melt. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
2. Stir in the garam masala, turmeric, cumin, and chili powder. Cook for another minute, stirring constantly to avoid burning the spices.
3. Add the chicken pieces to the pot and season with salt. Stir well to coat the chicken with the spice mixture.
4. Pour in the coconut milk and diced tomatoes. Mix well to combine everything.
5. Close the Instant Pot lid and ensure the valve is set to sealing. Select the Manual or Pressure Cook setting and set the cooking time for 8 minutes.
6. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
7. Open the lid and stir the butter chicken. Add the lemon juice and adjust seasoning with more salt if desired.
8. Serve the creamy coconut butter chicken over basmati rice or with warm naan. Garnish with fresh cilantro.