Ingredients

The following ingredients have 4 Servings
  • 2 cloves garlic (thinly sliced)
  • 1 1-inch piece ginger (thinly sliced)
  • 4 Tbs butter
  • 3 lbs chicken breasts (boneless, skinless)
  • 1 cup tomato sauce
  • 3 Tbs tomato paste
  • 1 tsp garam masala
  • 1 tsp salt
  • ½ tsp paprika
  • 1/2 cup heavy cream
  • cilantro (garnish)

Instruction

  • Start by cutting up the chicken into bite sized pieces.
  • Slice the garlic and the ginger piece.
  • Set your Instant Pot to sauté.
  • When the display reads "Hot" add the butter, ginger, and garlic to the Instant Pot.
  • Sauté the garlic and ginger in the butter for approximately 3 minutes. Then, turn off the Instant Pot by pressing cancel.
  • Add the chicken, tomato sauce, tomato paste, garam masala, salt, and paprika to the Instant Pot.
  • Secure the lid and turn the pressure valve to sealing.
  • Set to high pressure for 6 minutes.
  • Once the cook time has ended, let the pressure release naturally for 5 minutes. Then, quick release the steam by moving the pressure valve to venting.
  • Carefully remove the lid and then remove the chicken from the Instant Pot.
  • Add the heavy cream to the sauce left in the Instant Pot. Press "Saute" and simmer the sauce for about 6 minutes, stirring occasionally.
  • Return the chicken to the pot and stir well to coat it in sauce.
  • Spoon into bowls and top with cilantro to garnish.