Instructions

• Turn the Instant Pot to Sauté mode. When hot, add 4 ounces of butter (unsalted or ghee) and melt.
• Add 1/2 onion (diced) and sauté, stirring occasionally, until the onion is golden and translucent (about 3–5 minutes).
• Add 5 tablespoons of minced garlic and sauté for 2 minutes, stirring, until fragrant.
• Add 2-3 chicken breast or thighs cut into 2” bites. Brown the outside of the chicken, stirring occasionally, until pieces are lightly browned (about 3–5 minutes). They do not need to be cooked through.
• Add 1 tablespoon paprika, 1 teaspoon chili powder, 3 tablespoons curry powder, 1 teaspoon cumin, and 1 teaspoon salt. Stir to coat the chicken and toast the spices for about 30 seconds.
• Stir in the 115oz can of tomato sauce, 2 tablespoons of tomato paste, and 1/4 cup of chopped cilantro. Mix until combined and sauté for 1 minute.
• Cancel Sauté. Close and seal the Instant Pot lid, set the pressure valve to Sealing, and cook on High Pressure for 10 minutes.
• When the cook time ends, allow a natural pressure release until the float valve drops (wait time will vary), then carefully open the lid.
• Stir in 1 cup of heavy whipping cream. Turn the Instant Pot back to Sauté and cook, stirring, for 4 minutes to heat the cream and slightly thicken the sauce.
• Serve and enjoy. Best with basmati rice and fresh garlic naan; for a low-carb meal, top on cauliflower rice.