Directions:

Instant Pot Instructions:
1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the finishing ingredients, mixing the sauce well before you place the chicken on top of the sauce. If chicken is frozen, push it into the sauce a bit, so it defrosts better.

2. Close cooker and set for 10 minutes on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.

3. Open up the pot and remove chicken carefully; set aside.

4. Blend together all the ingredients, preferably using an immersion blender.

5. Add cut up butter, cream, cilantro and garam masala and stir until well incorporated.

6. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put in fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.

7. Take out half the sauce and freeze for later or store in fridge for 2-3 days.

8. Add chicken back in and heat through. Break it up into smaller pieces if you need, but don't shred it.

9. Serve over rice or zucchini noodles.

Using Leftover Sauce:
1. Use leftover cooked chicken and mix in with the gently heated sauce; let it simmer for a few minutes for the flavors to meld together and there you go. Add some fresh cilantro on top.

2. You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together.

NOTES:
If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent.

Yes, I know the recipe doesn't call for additional liquid. The chicken and tomatoes release a LOT of liquid. Unless you do something wrong, it will not burn.

Do not re-pressure cook the butter and cream filled sauce for a second time as it gets thin and unappetizing. Cook the chicken when you first make the sauce, save half the sauce frozen, and when you're ready, add cooked chicken or paneer and heat it through in a skillet. Instant dinner!

For this recipe, the garam masala is very, very important. Unlike other recipes, I didn't use whole spices because I've learned that not everyone has whole cinnamon sticks, whole cloves and green cardamom lying around. So we'll use garam masala.