This was one of the first recipes that I made when I got my Instant Pot. It comes together quickly, and it smells and tastes amazing.

Ingredients

2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
4 Tablespoons butter
1 large onion, chopped
8-10 cloves garlic, minced
2 Tablespoons fresh grated ginger
1 Tablespoon curry powder
2 teaspoons Garam Masala
1 teaspoon salt
3/4 teaspoon smoked paprika
15 ounces tomato sauce
1 cup heavy cream

Instructions

Place the butter, chopped onions, garlic, ginger, and all spices in the Instant Pot. Set on Sauté for 5 minutes. Stir to make sure the ingredients don't burn. Once the onions are soft, turn off.
I like to deglaze with a little white wine, but you omit this step. Just make sure you use a wooden spoon to get all the yummy spices off the bottom of the pan.
Add the chopped chicken thighs and canned tomato sauce. Lock the lid into place and turn the Instant Pot on Pressure Cook High for 20 minutes. Once finished, turn the Instant Pot Off, then perform a Quick Release to release the steam pressure. Once the valve button drops, unlock the lid and remove.
Stir in the heavy cream. Set the Instant Pot on Sauté again and simmer for 2-5 minutes to thicken the sauce.
Serve over rice.

Ideas

I always serve Butter Chicken Curry over rice. I like that I can have the curry in the Instant Pot and the rice in the rice cooker. This is such a great dinner for the those supper busy evenings.
Serve with Naan. You can warm store bought Naan on the griddle, or make homemade Naan.

Recipe credit: https://www.aspicyperspective.com/perfect-instant-pot-butter-chicken-curry/