Name: Instant Pot Butter Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: For the Marinade; 1 cup plain Greek yogurt, 8 ounces; 2 teaspoons garam masala; 1 teaspoon turmeric; 1 teaspoon garlic, finely grated, about 2-4 cloves; 1 teaspoon grated ginger root; 1/2 teaspoon cumin; 1/2 teaspoon kosher salt; 2 pounds boneless skinless chicken thighs, cut into 1 inch pieces; For the Sauce and to Finish; (14.5 ounce) can Tuttorosso® Tomato Sauce; 4 tablespoons unsalted butter; 1/2 cup heavy cream; Chopped fresh cilantro; Cooked basmati rice for serving (optional), or warm Naan

Ingredients

For the Marinade
1 cup plain Greek yogurt, 8 ounces
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon garlic, finely grated, about 2-4 cloves
1 teaspoon grated ginger root
1/2 teaspoon cumin
1/2 teaspoon kosher salt
2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
For the Sauce and to Finish
(14.5 ounce) can Tuttorosso® Tomato Sauce
4 tablespoons unsalted butter
1/2 cup heavy cream
Chopped fresh cilantro
Cooked basmati rice for serving (optional), or warm Naan

Instructions

Step one

Combine Greek yogurt, garam masala, turmeric, garlic, ginger, cumin, and salt in a large container or large resealable plastic bag and mix thoroughly. Add the chicken and toss to coat. Cover or seal and refrigerate overnight or at minimum 3 hours.

Step two

Turn on the Sauté function on the Instant Pot. Add to the hot inner pot the marinated chicken and cook, stirring often, until lightly seared on all sides; about 5 minutes. You will have some liquid in the pot and that is okay. Stir in the tomato sauce.

Step three

Press “Cancel” to turn off the Sauté function. Put lid in place, make sure that the valve is set to “Sealing,” and cook on Manual High Pressure for 6 minutes. It will take about 10 minutes for the cooker to come to pressure and begin the 6 minute cook time.

Step four

When time is up, quick release pressure by switching the valve from “sealing” to “venting.” Once all of the pressure is released and the pin has dropped, carefully remove the lid. To the pot, add the butter and stir until fully incorporated.