Instant Pot Butter Chicken

Ingredients

 * 2 tablespoons butter
 * 1 onion, diced
 * 2 tablepsoon minced garlic
 * 1 teaspoon minced ginger
 * 1 ½ pounds skinless and boneless chicken breasts, cut into chunks


 * 1 teaspoon coriander powder
 * 1 teaspoon garam masala
 * 1 teaspoon paprika
 * 1 teaspoon salt
 * 1 teaspoon turmeric
 * ¼ teaspoon black pepper
 * ¼ teaspoon cayenne
 * ¼ teaspoon ground cumin


 * 1 (15 ounce) can tomato sauce


 * 2 green anaheim peppers, chopped in large pieces
 * ½ cup heavy cream
 * Pinch of dried fenugreek leaves (kasoori methi)
 * Cilantro, garnish

Instructions

 * 1) Press the sauté button and add the butter and onions to the pot. Stir-fry the onions for 6-7 minutes or until the onions begin to brown.
 * 2) Add the garlic, ginger and chicken. Stir-fry the chicken for 6-7 minutes or until the outside of the chicken is no longer pink.
 * 3) Add the spices and give everything a good mix. Stir in the tomato sauce.
 * 4) Secure the lid, close the pressure valve and cook for 8 minutes at high pressure.
 * 5) Open the valve to quick release any remaining pressure.
 * 6) Press the sauté button, add the peppers and cook until they soften to your liking.
 * 7) Stir in the cream and fenugreek leaves.
 * 8) Garnish with cilantro if desired, then serve.