Butter Chicken and Rice, Instant Pot

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Ingredients

1. 1 (14 oz) can diced tomatoes, do not drain
2. 1 t ginger root peeled and minced
3. 1 t turmeric
4. 1 t paprika
5. 1 t salt
6. 2 t garam masala, divided
7. 1 t cumin
8. 1 lb boneless skinless chicken thighs
9. 2 c long grain white rice rinsed
10. 2 1/2 cwater
11. 1/2 c butter cubed
12. 1/2 c heavy cream
13. 1 t garam masala
14. 1/3 c chopped cilantro

Instructions

1. Combine the tomatoes, garlic, ginger, tumeric, paprika, salt, 1t garam masala, and cumin in the Instant Pot.
2. Nestle the chicken into the mixture in a single layer, flipping once to coat.
3. Place rinsed rice and water in a separate cooking pan with at least a 7 cup capacity.
4. Place an extra tall trivet or riser in the bottom of the pot and place the rice filled cooking pan on the trivet.
5. Check that the bottom of the cooking pan is not in contact with the chicken sauce mixture and that the top of the cooking pan does not exceed the Max Line on the Instant Pot.
6. Using the display panel select the manual function and set for 10 minutes.
7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
8. Open the pot and carefully remove the rice pan and riser.
9. Fluff the rice with a fork and then set aside.
10. Remove the chicken from the pot. Break it up into bite-sized pieces and set aside.
11. Use an immersion blender to blend the sauce until smooth.
12. Add the butter, cream, 1 t garam masala and cilantro and blend again until smooth and slightly foamy.
13. Add the chicken pieces back to the pot and stir until well-coated.
14. Serve chicken mixture over rice.

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