Categories: Instant Pot
Ingredients
- 1 1/2 tablespoons olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (2-inch) piece fresh ginger, peeled and grated
- 1/2 cup chicken broth, divided
- 1 1/2 tablespoons garam masala
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 (14.5-ounce) can petite diced tomatoes, juices included
- 1/2 cup heavy cream, half-and-half, plain yogurt, or coconut milk
- Fresh cilantro, chopped
- 2 cups cooked rice, for serving
Directions
- Sauté the aromatics: Set an electric pressure cooker to the sauté feature. Add the oil and heat until shimmering but not smoking. Add the onion and sauté until softened, about 3 minutes. Add the garlic and ginger and cook until soft and fragrant. The mixture might stick a little to the bottom of the pot; this is normal.
- Deglaze and add spices: Add 1/4 cup of the chicken broth. Cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, until the chicken broth reduces by half. Add the garam masala, paprika, turmeric, salt, and cayenne pepper, and stir to combine.
- Add the chicken, broth, and tomatoes: Add the chicken and stir to combine. Add the remaining 1/4 cup of chicken broth and the tomatoes.
- Pressure-cook: Close and lock lid. Pressure-cook for 10 minutes at HIGH pressure. When cooking time is complete, do a quick release of the pressure.
- Add the creamy element: Stir the cream, half-and-half, yogurt, or coconut milk into the sauce. Top with chopped cilantro and serve over rice.