Step 1

Place the tomatoes, curry powder, garlic, ginger, and salt in the Instant Pot. Stir to combine. Add the chicken and stir to coat.

Step 2

Cover the pot. Turn the valve to sealing. Set the pot: manual, high pressure, 10 minutes. Once the time is up, let the valve release for 10 minutes.

Step 3

Uncover the pot and remove the chicken. Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste. Add salt to taste if necessary.

Step 4

If you are adding the spinach, add it to the pot. You can cover the pot for a few minutes to speed up the wilting process — it will take a few minutes for the leaves to wilt down. You can add the spinach in batches, too, if that’s easier for you.

Step 5

Place the tomatoes, curry powder, garlic, ginger, and salt in a large, wide pot or braiser. Stir to combine. Add the chicken and stir to coat.

Step 6

Cover the pot and bring to a simmer over high heat. Once the mixture is simmering — open the lid to see — lower the heat to medium-low and cook covered for 40 minutes.

Step 7

Uncover the pot and remove the chicken. Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste. Add salt to taste if necessary.

Step 8

If you are adding the spinach, add it to the pot. You can cover the pot for a few minutes to speed up the wilting process — it will take a few minutes for the leaves to wilt down. You can add the spinach in batches, too, if that’s easier for you.

Step 9

Use 4.5 cups cooked chickpeas or 3 drained 15-oz cans, rinsed. Add 1/2 cup water to the pot.

Step 10

Follow either cooking method above. To finish, simply add the butter and cream right to the pot — no need to remove the chickpeas first.