Instant Pot Indian Chicken Curry

Ingredients

• 3 tablespoons butter
• 1 yellow onion , chopped
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger root
• 1 pound boneless , skinless chicken breast, trimmed and cut into 1-inch pieces
• 2 tablespoons tomato sauce
• 1.5 tablespoons ground coriander
• 0.75 tablespoons Indian chili powder
• 1.5 teaspoons salt
• 1 teaspoon garam masala
• 0.75 teaspoons ground turmeric
• 0.75 teaspoons ground black pepper
• 0.25 teaspoons ground cumin
• 1 bay leaf

Instructions

1. 1

   Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add butter; cook until melted. Add onion; cook until soft and translucent, about 3 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, black pepper, cumin, and bay leaf.

2. 2

   Close and lock the lid. Select the poultry setting, set the timer for 15 minutes, and cook according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.

3. 3

   Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.