Instant Pot Butter Chicken

3 tbsp butter unsalted
8 cloves garlic minced
2 tsp fresh ginger minced (or paste)
1 cup tomato puree or passata
2 tbsp tomato paste
3 tsp garam masala
1 tbsp coriander ground
1 tsp cumin ground
1 tbsp smoked paprika
1 tsp turmeric
1 tsp salt
2 lbs chicken thighs boneless and skinless, cut into pieces
1 cup water
1 cup whipping cream
2 tbsp parsley chopped

Instructions:

IP on Saute setting. Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute.

Add the tomato puree and tomato paste to the Instant Pot and stir. Add the spices.

Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.

Cook 5 minutes. Natural release 10 minutes.

Switch the Instant Pot to the saute setting (do not put the lid on). Add the whipping cream and simmer for 5 minutes to reduce the sauce.