Instant Pot Butter Chicken

• 4 garlic cloves
• 2 t. grated ginger
• 14 oz. can diced tomatoes
• 1 t. tumeric
• 1/2 t. cayenne pepper
• 1 t. Kashmiri chili powder (or substitute paprika)
• 1 t. salt
• 2 t. garam masala (divided)
• 1 t. cumin
• 2 lbs. boneless skinless chicken (breasts or thighs, fresh or frozen)
• 1/2 c. heavy cream
• Basmati Rice, for serving

1. Add diced tomatoes, garlic, ginger, turmeric, cayenne, paprika/kashmiri chili, salt, 1 t. garam masala, and cumin. Place the chicken on top of the sauce.
2. Set Instant Pot to 13 minutes on high pressure cook (add additional 2 minutes if chicken is frozen).
3. Let pressure release naturally for 10 minutes.
4. Remove chicken, shred into large pieces or chop, and set aside.
5. Blend all the sauce ingredients with an immersion blender (or carefully pour into a standard blender) until smooth. 
6. Stir cream and additional 1 t. garam masala into the sauce, and heat using the saute option until sauce thickens up (3-5 minutes). Add chicken back in. 
7. Serve over basmati rice.