Instant Pot Butter Chicken

 1 lb. Chicken, cubed (or maybe more I feel like it made a lot of sauce)

1 1/2 C Heavy Cream

1 1/2 C Tomato Sauce

1/2 Onion

5 Tbsp Butter

1 Tbsp Garlic Minced

1 Tbsp Ginger Chopped (I used about 1/2 tsp ground ginger)

1 1/2 tsp Chili Powder

1 1/2 tsp Cumin

3 tsp Garam Masala

2 Tbsp cornstarch (Optional, but I definitely needed it to thicken the sauce)

Chop your onion and chicken. Turn your pressure cooker to saute and add your butter. When the butter is melted add the onion and chicken. Cook just enough for the chicken pieces to book and are white on the outside. Add all the other ingredients (except the cornstarch). Mix together well. Put the lid on and pressure cook for 5 minutes. Let it natural release for 1 minute. Then you do a quick release. Carefully lift the lid. Serve immediately or set to low saute. Put some of the sauce in a bowl and add a Tablespoon of cornstarch at a time to thicken. Then add it back in the pot and stir together.  Serve with rice or naan.