1poundchicken breasts or thighs, boneless and skinlesscut into 1 inch pieces
Cilantro for serving
Turn your Instant Pot to the saute setting and let heat until it reads hot.
Add the butter and onion and saute for 2-3 minutes. Add in the garlic, and ginger and saute for one minute longer.
Add the spices and tomato paste and saute for 1-2 minutes, or until spices are fragrant. Be careful not to burn. Turn the Instant Pot OFF.
Add in chicken stock, and scrape up any browned bits on the bottom of the inner pot.
Add the tomato sauce and chicken cubes. Stir to combine.
Close the lid and set to cook on high pressure for 5 minutes. (Hit Manual or Pressure Cook and adjust time to 5 minutes using +/- buttons.)
Once cook time has elapsed, let pressure release naturally for 10 minutes. Do a quick pressure release of any remaining pressure to open the lid to the Instant Pot.
Turn the Instant Pot back to saute.
Add in the heavy cream and simmer for 3- 5 minutes, stirring occasionally, until the sauce begins to thicken. Turn the Instant Pot Off.
Serve warm over rice and with naan.
To make Dairy Free Butter Chicken, use coconut oil in place of butter and full fat canned coconut milk in place of heavy cream.
When using an 8 quart Instant Pot, you may want to add in an additional 1/4 cup stock to prevent a burn warning. I have made this many times in a 6 quart and 8 quart with no issues, but have found some 8 quart models are a bit more finicky.
Be sure your spices are fresh and pungent for the best flavor.