Pressure Cooker Indian Butter Chicken with Pot in Pot Rice

INGREDIENTS:

For the Indian Butter Chicken:

2 large packages, chicken breast strips

2 (14-ounce) cans diced tomatoes and juice (i.e., Rotel)

2 jalapeño peppers, seeded and chopped

2 tablespoons fresh ginger root, peeled and chopped

1/2 cup (1 stick) unsalted butter

2 teaspoons ground cumin

1 tablespoon paprika

2 teaspoons kosher salt

3/4 cup heavy cream

1 small container, Plain Greek yogurt

2 teaspoons garam masala

2 tablespoons cornstarch

2 tablespoons water

1/4 cup firmly packed minced cilantro

For the Rice:

2 cups long grain rice, rinsed very well

(like Jasmine or Basmati)

2 cups water

salt

olive oil

DIRECTIONS:

Place insert in pressure cooker.

Cut the chicken into bite-sized pieces. Add butter to pressure cooking pot, select Browning. When butter is melted and foam begins to subside, add the chicken pieces and brown, stirring occasionally to brown all sides.

Meanwhile: Put tomatoes, jalapeño and ginger in a blender or food processor and blend to a fine puree. (If you're lazy like me you can put all the ingredients in a pitcher and use your immersion blender to puree.... less dishes; win!).

Add ground cumin and paprika to the butter/chicken mixture in the pot and cook, stirring rapidly, for 10-15 seconds. Add the tomato mixture, salt, cream and yogurt to the pot. Gently stir the chicken to coat the pieces. Making sure nothing is stuck to the bottom of your pot.

Put rinsed rice in a shallow baking pan (I use a 2" x 7" round cake pan) with water. Then place pan on a sling. Place a tall trivet (one with legs long enough to stand above the chicken mixture) into the chicken mixture. Using the sling, place the pan on the trivet.

Place lid on pressure cooker and lock lid in place.

Select High Pressure and 5 minutes cook time. While pressure cooker is cooking make a cornstarch slurry by whisking together the cornstarch and water. Set aside.

When timer beeps, turn off and use a natural pressure release for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure.

Remove rice and tall trivet. Turn pressure cooker back to sauté and stir in the garam masala. Stir cornstarch slurry (previously whisked together) into sauce to thicken.

Once sauce is thickened, turn off saute and set to warm. Stir in minced cilantro.

Fluff the rice with a fork. Serve the Indian Butter Chicken over the rice with naan on the side.