Ingredients
1 cup basmati rice
¼ cup unsalted butter
½ sweet onion, diced
1 small red bell pepper, diced
4 cloves garlic, minced
1 tablespoon freshly grated ginger
1 ½ teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon smoked paprika
1 teaspoon ground cumin
¼ 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
½ cup chicken stock
2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
½ cup heavy cream
2 tablespoons all-purpose flour
¼ cup chopped fresh cilantro leaves

Instructions

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. 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.
3. Stir in diced tomatoes, tomato sauce, chicken stock and chicken.
4. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
5. In a small bowl, whisk together heavy cream and flour; set aside.
6. 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.
7. Serve immediately with rice.