Instant Pot Chicken Tikka Masala

Ingredients:

Directions:

1. Make the masala paste by adding all ingredients to a food processor and pulsing until smooth. Set aside.
2. Add the chicken, yogurt, and 1 Tbsp masala paste to a bowl. Mix to combine and coat the chicken. Let marinate for 15 minutes.
3. Add oil to the Instant Pot and heat on the sauté setting. When hot, add the chicken and cook on both sides until it starts to brown but is not cooked through. Turn off the sauté setting.
4. Add a few Tbsp of water to deglaze the bottom of the pot and scrape off any bits stuck to the bottom.
5. Add the tomato sauce, remaining Tbsp of masala paste, and salt, and stir to combine.
6. Close the lid and make sure the valve is in the sealed position. Cook on HIGH pressure for 5 minutes. Quick release until the pin drops. Remove the lid.
7. Remove the lid and turn the Instant Pot to sauté. Stir in the heavy cream and bring to a simmer. Let the sauce reduce slightly then turn off the Instant Pot. If the sauce is too thick for your liking, combine 1 Tbsp cornstarch with 1 Tbsp water and stir into the sauce to thicken it.
8. Serve warm over a bed of rice and garnish with fresh chopped cilantro. Enjoy!