Yes, you can EASILY make restaurant-quality butter chicken right in your pressure cooker! The flavors are amazing and the chicken is perfectly melt-in-your-mouth tender! Serve with rice and naan for the best home-cooked meal ever.

1 cup basmati rice

1/4 cup unsalted butter

1/2 sweet onion, diced

1 small red bell pepper, diced

4 cloves garlic, minced

1 tablespoon freshly grated ginger

1 1/2 teaspoons garam masala

1 teaspoon ground turmeric

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/4 teaspoon ground cayenne pepper, optional

Kosher salt and freshly ground black pepper, to taste

1 (14.5-ounce) can petite diced tomatoes

1 (8-ounce) can tomato sauce

1/2 cup chicken stock

2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks

1/2 cup heavy cream

2 tablespoons all-purpose flour

1/4 cup chopped fresh cilantro leaves, divided

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.Set a 6-qt Instant Pot® to the high saute setting. Add butter, onion and bell pepper. Cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin and cayenne pepper, if using, until fragrant, about 1 minute; season with salt and pepper, to taste.Stir in diced tomatoes, tomato sauce, chicken stock and chicken.Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.In a small bowl, whisk together heavy cream and flour; set aside.Select high sauté setting. Stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in cilantro; season with salt and pepper, to taste.Serve immediately with rice.