Instant Pot Butter Chicken

Ingredients
- 1 large can diced tomatoes, drained
- 1 head garlic, minced
- 4 tsp minced ginger
- 2 tsp tumeric
- 2 tsp salt
- 2 tsp ground cumin
- 4 tsp garam masala
- 2 pounds chicken (thighs or breasts, frozen works well)
- 8 oz butter and/or 8 oz heavy cream (however much you can stomach putting in, can also substitute coconut cream, sour cream)
- chopped cilantro

Directions
1. Place all ingredients into Instant Pot except 2 tsp garam masala, butter/cream and cilantro. Stir well
2. Set for 10 minutes on high pressure, then natural pressure release for 10 minutes, then release pressure valve
3. Open pot, set chicken aside and cut/chop as desired
4. Use immersion blender to blend the sauce. Add garam masala and butter/cream
5. Set aside/freeze half of the sauce (makes enough for another serving)
6. Add back chicken, top with cilantro