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Export 12 ingredients for grocery delivery
Step 1
Add the diced tomatoes, garlic, ginger, paprika, garam masala, turmeric, cayenne pepper, cumin and salt to the Instant pot and mix to combine.
Step 2
Add the chicken.
Step 3
Close and seal the Instant pot.
Step 4
Turn the venting knob to SEALING.
Step 5
Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
Step 6
Adjust the timer to 9 minutes.
Step 7
When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
Step 8
Open the lid.
Step 9
Remove the chicken from the Instant pot.
Step 10
Break it up into smaller pieces.
Step 11
Using an immersion blender, blend the sauce until smooth.
Step 12
Press the SAUTE button on the Instant pot.
Step 13
Add the butter and heavy cream and stir to combine.
Step 14
Add the chicken back to the sauce.
Step 15
Cook, stirring frequently, until the sauce has thickened to your liking.
Step 16
Press the CANCEL button.
Step 17
Season with salt and black pepper to taste.
Step 18
Sprinkle with chopped cilantro or parsley and serve with cauliflower rice.
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