Instant Pot® Indian Chicken Curry

• 3 tablespoons butter
• 1 yellow onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger root
• 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
• 2 tablespoons tomato sauce
• 1 1/2 tablespoons ground coriander
• 3/4 tablespoon Indian chili powder
• 1 1/2 teaspoons salt
• 1 teaspoon garam masala
• 3/4 teaspoon ground turmeric
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon cumin
• 1 bay leaf

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

butter, yellow onion, garlic, fresh ginger root, chicken, tomato sauce, ground coriander, indian chili powder, salt, garam masala, ground turmeric, ground black pepper, cumin, bay leaf

Taken from www.allrecipes.com/recipe/262560/instant-pot-indian-chicken-curry/ (may not work)