When the pot is hot, add the chicken. Sauté for 2 to 3 minutes until a white crust forms on the chicken. Keep stirring.
Add the ginger garlic paste and sauté for a minute. Stir.
Add the tomato sauce and let it sauté for 2 to 3 minutes. Stir
Add ground coriander, ground cumin, garam masala, salt, red chili powder, and Kashmiri chili powder. Stir and sauté for a minute.
Press cancel. Secure the lid on the pot. Select manual and cook at high pressure for 7 minutes.
When cooking is complete, use quick pressure release to depressurize.
Open the lid and select sauté.
Add heavy whipping cream, dried fenugreek leaves and give it a good stir. Saute for about 2 to 3 minutes, until the desired consistency is reached.
Serve over rice or naan (Indian flat bread)
Keyword Easy Instant Pot Butter Chicken, Indian Butter Chicken, Instant Pot Butter Chicken, Instant Pot Butter Chicken Recipe, Instant Pot Chicken Curry, Instant Pot Chicken Makhani, Quick Butter Chicken