Step 1

In a large skillet, melt the butter, and sauté the onion, bell pepper, garlic and ginger until the onion is translucent. Stir in the spices, then add the tomatoes and chicken broth.

Step 2

Add the chicken, cover and simmer on low 15 - 20 minutes, until chicken is cooked through.

Step 3

Stir in the heavy cream. Then if desired add cornstarch slurry to thicken.

Step 4

Garnish with cilantro or green onion.

Step 5

Using the sauté function, melt the butter, and sauté the onion, bell pepper, garlic and ginger until the onion is translucent. Stir in the spices, then add the tomatoes and chicken broth. Add the chicken.

Step 6

NOTE: If you are in a hurry, you can skip the sauté step and just toss everything in and give it a stir.

Step 7

Set the Instant Pot to high pressure for 10 minutes. Allow to natural pressure release for 10 minutes, then quick release. Stir in the heavy cream.

Step 8

Turn Instant Pot back to sauté and bring mixture to a simmer. Mix together the cornstarch and water, then stir into the chicken mixture. Continue to simmer until sauce has thickened.

Step 9

Garnish with cilantro or green onion.

Step 10

Add melted butter, onion, bell pepper, garlic and ginger to crock pot. Stir in the spices, then add the tomatoes and chicken broth. Stir until well mixed.

Step 11

Cover and cook on high for up to 4 hours or low up to 8 hours (or at least until chicken has reached an internal temp of 165F).

Step 12

Stir in the heavy cream. Then if desired add cornstarch slurry to thicken. Cover and allow to cook an additional few minutes until thickened.

Step 13

Garnish with cilantro or green onion.