Instant Pot Indian Butter Chicken and Potatoes

Ingredients:

1 T olive oil

1/2 cup diced onions

2 tsp or 3-4 cloves minced garlic

1/2 T grated ginger or ginger paste

2 pounds chicken breast pieces

2 cups peeled, chopped potatoes

3 t ground coriander

3 t garam marsala

3 t tumeric

1 1/2 t kosher salt

3/4 t paprika

1 t cumin

1/3 cup brown sugar

1 15 oz can tomato sauce

1 15 oz can diced tomatoes

1 15 oz can cocount milk

2 T butter

Hot cooked rice for serving

Naan

Method:

1. Add the oil to the insert of the instant pot and choose Saute (normal temperature). Add unions until they start to turn translucent, then add garlic and ginger and cook till fragrant.

2. Add the chicken and cook, stirring often, for a few minutes.

3. Add potatoes, spices, tomato sauce, and coconut milk. Stir well.

4. Secure lid and close valve. Choose manual and 6 minutes.

5. After cooking time is finished, let sit for 10 minutes and then release the pressure. 

6. Add butter and stir to melt.

7. To thicken, switch instant pot to saute and add 1 T cornstarch mixed with 2 or 3 T water. Simmer till thickened. 

8. Serve over rice.

Adapted from Mel's Kitchen Cafe