Ingredients
3
tablespoons butter
1
tablespoon vegetable oil
3
lb boneless skinless chicken thighs, cut into 2-inch pieces, patted dry
1/2
cup diced yellow onion
5
cloves garlic, finely chopped
2
tablespoons finely chopped peeled gingerroot
2
tablespoons garam masala
1/4
cup canned Muir Glen™ organic tomato paste
1/2
teaspoon salt
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup heavy whipping cream
2
tablespoons cornstarch
1/4
cup cilantro leaves, stems removed
Preparation
On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter and oil in insert. Add half of the chicken; cook about 10 minutes, turning once, until browned. Using slotted spoon, transfer to medium bowl. Repeat with remaining half of chicken; transfer to bowl with browned chicken. Select CANCEL.
Select SAUTE; adjust to normal. Add onion to insert; cook about 2 minutes or until softened. Add garlic and gingerroot; cook and stir 1 minute. Add garam masala; cook 15 seconds. Add tomato paste and salt; cook and stir 30 seconds. Add chicken broth, and scrape bottom of insert with wooden spoon. Stir chicken back into mixture in insert. Select CANCEL.
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
In small bowl, beat whipping cream and cornstarch with fork. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Stir in cream mixture; cook 1 to 2 minutes, stirring frequently, until thickened.
Top with cilantro leaves. Serve over rice, if desired.
