2lbschicken thighsskinless, boneless, cut into bite-sized pieces
2Tghee
1medium onionchopped
4clovesgarlicminced
115 oz can tomato puree
½cupfull-fat coconut milk
Fresh cilantro leavesfor garnish
Instructions
In a large bowl, mix the ginger, garam masala, chili powder, cumin, turmeric, salt, and pepper until combined. Add the chicken pieces and stir to combine until the chicken is coated on all sides. Set aside.
Select “Saute” on the Instant Pot, and melt the ghee. Add the onion and garlic and cook, stirring occasionally until translucent (about 3 minutes).
Add the chicken and cook until all sides are starting to brown (about 5 minutes). Stir in the tomato sauce, and press “Cancel.”
Secure the Instant Pot lid and move the vent knob to the sealed position. Select “Manual” and cook on high pressure for 8 minutes. Carefully move the vent knob to “Venting” to release the pressure quickly.
Open the lid and stir in the coconut milk. Serve topped with cilantro leaves.