Creamy Instant Pot Butter Chicken

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6

Ingredients:

• 1 can (14.5 oz) fire-roasted crushed tomatoes (without chili peppers)
• 1 tbs freshly grated ginger (from about a 1 1/4-inch piece)
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp garam masala
• 1 tsp salt (optional)
• 1 lb boneless, skinless chicken thighs, trimmed
• 2 tbs unsalted butter, cut into cubes
• ¼ cup heavy cream
• 2 cups fully cooked rice
• Optional: fresh lime juice, chopped fresh cilantro, naan bread

Instructions:

1. In the instant-pot, combine the tomatoes, ginger, garlic, garam masala, and salt (if using). Stir well to blend the flavors.
2. Gently place the trimmed chicken thighs into the tomato mixture.
3. Lock the lid of the instant-pot and set it to cook on high pressure for 10 minutes.
4. After the cooking cycle completes, press the “cancel” button and allow the pressure to release naturally for 10 minutes. Carefully perform a quick release of any remaining pressure, if necessary (though there may not be any).
5. Take out the chicken and, using kitchen scissors or two forks, finely chop or shred the cooked chicken. 
6. Add the cubes of butter and the heavy cream to the mixture, stirring gently until the creamy richness is well incorporated.
7. Optional: blend sauce in a mixer before reintroducing the chicken. Pureeing the sauce provides a smooth texture, which could be preferable for babies. 
8. Reintroduce the chicken into the sauce.
9. Serve over your favorite rice, a squeeze of fresh lime juice, chopped cilantro, and warm naan bread.

Notes:

• For a dairy-free variation, skip the butter and opt for full-fat canned coconut milk as a substitute for the cream.
• If diced fire-roasted tomatoes are all you have, consider blending the sauce until smooth before reintroducing the chicken. 
• For infants transitioning to finger foods, consider finely chopping the shredded chicken.
• Store chicken in the fridge for up to 3-4 days. For longer storage, it can be frozen for up to 2-3 months.
• In this recipe, I don’t use any salt while cooking for my baby; I only add it afterwards according to taste.