2lbChicken thighsboneless, skinless, cut into bite-size pieces
1/2cupChicken broth
15ouncessugar-free Tomato sauce
3tbspTomato paste
2tbspRed curry paste
2tspGaram masala
1 1/2tspGround ginger
1tspSalt
½tspSmoked paprika
1/2cupHeavy cream
Cilantrogarnish
Instructions
Set your instant pot on Saute mode and add onion, butter, and garlic. Saute for 5 minutes or until the onions are tender. Press off to stop the saute.
Add tomato sauce, red curry paste, chicken broth, and tomato paste into the instant pot. Spray some garam masala, ground ginger, salt, and smoked paprika. Whisk in till combines well.
Add the chicken to the pot, lock the lid, turn the pressure valve to seal. Set the IP to HIGH Pressure for 7 minutes.
Once the timer goes off do a natural release for 5 minutes and then turn the valve on top to venting to release the remaining steam out of the instant pot.
Remove the lid and with the help of a slotted spoon remove the chicken from the sauce and set it aside on a plate.
Add the heavy cream to the pot. Puree the sauce using an immersion blender until smooth.
On Saute mode, stir the sauce while simmering for about 7 to 10 minutes or until the sauce thickens. Turn Off saute.
Put the chicken back into the instant pot, stir and mix with sauce. Garnish with cilantro. Serve hot.