A Pressure Cooker Kitchen Laura Lynch
– Crushed tomatoes – Garlic and ginger – Turmeric, cayenne pepper, paprika, salt, cumin, Garam Masala – Boneless skinless chicken thighs – Butter and heavy cream – Cilantro
Combine first 9 ingredients in the Instant Pot and stir well. Place the chicken thighs on top of the sauce.
Close the lid and cook for 10 minutes. When the time is up, allow a 10-minute pressure release, then release the remaining pressure.
Remove the chicken, puree the sauce in the pot. Add in the butter, heavy cream, remaining Garam Masala, and cilantro. Stir well.
Break the chicken into smaller pieces with a fork and return it to the pot. Allow it time to heat the chicken through again.
Serve over rice and Enjoy!