My Aunt Lila’s partner Sigrid shared this recipe with me along with gifting me my own Instant Pot.  I have never been very adventurous with recipes, and I was a little intimidated by the Instant Pot, but this has become on of my favorite meals to make for company.  It is unbelievably easy and I have been told by guests that it tastes like restaurant quality Indian food.  LOVE it!

1, 14-ounce can diced tomatoes, undrained
5-6 cloves garlic / 1T.
½ t. to 1 T.  minced fresh ginger
1 t. garam masala
1 t. ground turmeric
1 t. paprika
1 t. salt
1 t. ground cumin
½  to 1 t. cayenne pepper
1# boneless, skinless chicken thighs (If frozen, add 1-2 minutes to total time)

To finish
4 ounces salted butter, cubed

½ C. heavy cream
1 teaspoon garam masala
¼ to ½ C. chopped fresh cilantro

1. In the Instant Pot, combine the tomatoes and their juices, garlic, ginger, 1 t. of the garam masala, the turmeric, paprika, salt, cumin and cayenne. Stir to combine.
2. Add the chicken.
3. Secure the lid on the pot. Close the pressure-release valve. Select Manual/Pressure Cook and cook at high pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
4. Remove the chicken and set aside on a plate.
5. Using an immersion blender, blend the sauce directly in the pot until smooth. Let the sauce cool for 5 minutes.
6. While the sauce is cooling, break up the chicken into bite-sized pieces.
7. After waiting for the sauce to cool 5 minutes, stir in the butter, cream, cilantro and remaining 1 t. of garam masala. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon. Remove half the sauce, transfer to a storage container, and freeze or refrigerate for another use.
8. Add broken up pieces of chicken back to the sauce in the pot. (Sigrid says, if not hot enough, put on saute for a few minutes to re-heat.)
9. Serve the chicken over basmati rice.
Recipe Notes
Yes, I know the recipe doesn’t call for additional liquid. The chicken and tomatoes release a LOT of liquid. Unless you do something wrong, it will not burn.