Step 1

Turn your Instant Pot to the saute setting (“more”). While it heats up, prepare your ingredients. When it reads HOT on the display add in the butter and oil. When it is melted stir in the diced onion. Saute for about 3 minutes. Then stir in the garlic and saute for 30 seconds. Deglaze the pot with the broth.

Step 2

Add in the chicken, ginger, garam masala, tomato paste, salt, and tomato sauce. Stir.

Step 3

Secure the lid in place and make sure valve is set to “sealing.” Set the manual button (or pressure cook button) to 4 minutes for chicken breasts or 5 minutes for boneless thighs.

Step 4

Let the pressure release naturally for 10 minutes, then release any remaining pressure by moving the valve to venting.

Step 5

Remove the lid and stir in the warmed half and half. Turn the Instant Pot to the saute setting and then stir in the cornstarch slurry. Let the sauce thicken then turn the pot to the Keep Warm function.

Step 6

Serve chicken and sauce with naan bread or rice. Top with chopped cilantro.