Instant Pot Butter Chicken
¼ cup butter or coconut oil
10 cloves minced garlic
1.5 TBSP minced ginger
2 T garam masala
2 T ground coriander
2 T paprika
2 tsp turmeric
2 tsp ground cumin
½ tsp cayenne
2 tsp salt
24 oz. tomato puree
2 pounds of boneless, skinless chicken, cut into pieces
2 cups frozen green peas
1.5 cup coconut milk or cream
Press the sauté button. Melt the butter in the pot and then stir-fry garlic and ginger for 1-2 minutes
Add the spices and tomato puree and stir-fry for 3-4 more minutes.
Add the chicken. Add water as needed to ensure that the chicken is covered with liquid.
Close the lid and set the instant pot on high pressure for 8 minutes.
When the cycle and release is complete, set to the sauté setting and add cream or coconut milk, and green peas. Cook for 2 minutes with the lid off
Serve over cauliflower rice or rice.