Instant pot butter chicken

Ingredients

• 6 (1.5lb) skinless chicken thighs
• 2 tablespoons (25g) unsalted butter
• 6 (26g) garlic cloves , minced
• 1 (250g) onion , sliced
• 1 tablespoon (15g) ginger , minced
• ½ cup (125ml) unsalted chicken stock 
• 1 ½ cup (370g) plain yogurt
• 1 cup (225g) tomato paste
• 2 tablespoons (24g) garam masala
• 2 tablespoons (24g) sugar
• 3 tablespoons (22g) paprika
• 1 teaspoon (2g) ground turmeric
• 1 ¼ teaspoon (2.5g) ground coriander
• 1 ¼ teaspoon (2.5g) ground cumin
• 3 tablespoons (45ml) regular soy sauce
• ⅓ cup (83ml) heavy cream
• ½ - 1 (20ml - 35ml) lemon juice , fresh squeezed
• Salt for seasoning

Instructions

• Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the skinless chicken thighs, then season one side with some kosher salt. Add 2 tbsp unsalted butter. Then, brown 2 sides of the chicken thighs in Instant Pot for 3 minutes per side. Set aside the browned chicken thighs.
• Saute Onions and Spices: Add sliced onions in Instant Pot, and saute for 4 minutes. Add minced ginger, garlic, 2 tbsp garam masala, 2 tbsp sugar, 3 tbsp  paprika, 1 tsp  ground turmeric, 1 ¼ tsp ground coriander, and 1 ¼ tsp ground cumin. Then, saute for another minute.
• Deglaze Instant Pot: Pour in ½-3/4 cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot. Turn off the heat briefly.
• Pressure Cook Butter Chicken: Add 3 tbsp regular soy sauce, browned chicken thighs (& the meat juice!), then add freshly squeezed lemon juice from half a lemon in Instant Pot. Layer 1 cup tomato paste on top and do not mix! 

  Pressure Cook at High Pressure for 6 minutes*, then 10 minutes Natural Release. 

  *Pressure Cooking Time Chart:

  -Chicken Breasts: High Pressure 5 mins

  -Boneless Chicken Thighs: High Pressure 5 mins

  -Chicken Drumsticks: High Pressure 7 mins

  -Chicken Cubes: High Pressure 2 mins

  Remove the lid carefully and give it a few gentle stirs so the tomato paste infuses into the sauce.
• Make Butter Chicken Sauce: Set aside the chicken thighs in a serving bowl. Mix in 1 ½ cup (370g) plain yogurt and ⅓ cup (83ml) heavy cream. For smoother butter chicken sauce, blend sauce with an immersion blender. Taste and adjust the seasoning with more salt, sugar, lemon juice, and yogurt. 
• Serve: Add chicken thighs back in Instant Pot, then give them a quick mix. Garnish with cilantro. Serve with your favorite side dishes.