Turn on your Instant Pot and set it to the sauté function. Once it’s hot, add the butter and let it melt. Then, toss in the finely chopped onion. Sauté for about two to three minutes until the onion starts to turn golden brown.
Add the minced garlic and ginger to the pot. Stir them in and sauté for another minute, allowing the flavors to meld together.
Next, add in the garam masala, smoked paprika, and curry powder. Stir well to coat the onions, garlic, and ginger with the spices.
Now, it’s time to introduce the star of the dish. Add the chicken pieces and stir to coat them with the spice mixture. Sauté for about four to five minutes, letting the chicken brown slightly.
Pour in the tomato sauce and tomato paste, stirring to combine everything thoroughly. At this point, add the water or chicken broth.
Cover the Instant Pot with the lid, ensuring the vent is set to sealing. Using the manual setting, set the pressure to high for ten minutes.
After cooking, you can either allow the pressure to release naturally or quick release it according to your preference.
Switch the setting to simmer and stir in the heavy cream and chopped cilantro. Allow it to simmer for an additional three to four minutes, letting the sauce thicken slightly.
Finally, serve your Instant Pot Butter Chicken over fluffy basmati rice or with naan. Garnish with more cilantro if desired, and enjoy!
