Better Butter Chicken

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Ingredients
  • 1 1/2 cups canned crushed tomatoes
  • 1/2 cup chicken broth or dry white wine
  • 4 tbsp butter
  • 1 small yellow onion, chopped
  • 2 tbsp yellow curry powder
  • 1 tbsp fresh ginger, peeled
  • 1/4 tsp table salt
  • 3 bone-in skinless chicken breasts
  • 1/2 cup heavy cream
Instructions
  • Press the Sauté button on the Instant Pot® and set it for 5 minutes.
  • Mix the tomatoes, broth or wine, onion, butter, curry powder, ginger, and salt in the cooker. Cook, stirring occasionally, until the butter melts, about 2 minutes. Turn off the Sauté function, add the chicken, and toss well in the sauce to coat. Lock the lid onto the pot.
  • Option 1: Max Pressure Cooker Press Pressure Cook on Max level for 12 minutes with the Keep Warm setting off.
  • Option 2: All Pressure Cookers Press Meat/Stew or Pressure Cook (Manual) for 15 minutes with the Keep Warm setting off.
  • Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Use kitchen tongs to transfer the chicken breasts to a serving platter or individual serving bowls.
  • Press the Sauté button again and set it for 5 minutes.
  • Bring the sauce to a simmer, stirring frequently. Stir in the cream and cook the sauce at a low simmer, stirring often, until slightly thickened, about 2 minutes. Turn off the Sauté function and spoon the sauce over the chicken breasts. Enjoy!
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