Butter Chicken - The Easy Way

It would probably come as no surprise to you, if you've scrolled through my recipes over the last few years, that I like spicy food. The Aussie's mum was born and raised in India, so he was raised eating curry dishes. Usually, I make my version of his mum's recipe when I make chicken curry, but last night I wanted to try something different. I wanted to make Butter Chicken. I didn't want to run out and get ingredients I didn't have in the refrigerator, freezer or pantry, I heavily adapted the recipe from Pressure Cooking Today. Maybe I'm a bad Texan, but I rarely have jalapeno peppers on hand. Oh well. This was a winner in our book.

Pressure Cooker Indian Butter Chicken  (serves 4)

5 boneless skinless chicken thighs (one Costco pack)
1 can diced tomatoes
1/2 t ground chipotle pepper
2 cloves garlic
1/2 inch knob of ginger
2 T mild curry powder
1 T hot curry powder
1 t salt
1 t garam masala
1/4 cup butter
1/4 cup heavy cream
1/2 sour cream (I use this in place of Greek yogurt when cooking because The Aussie hates yogurt)

1 - trim the excess fat off of the chicken thighs, and cut them in to large bite pieces
2 - Put the tomatoes, ginger, garlic, chipotle, curry powders, salt and garam masala in a blender, and blend until fairly smooth. You don't want chunks of tomato in the sauce.
3 - Set your pressure cooker on brown. Add half of the butter. When it's melted, add the chicken pieces and brown them. This will take about 5 minutes per batch, and you may need to do a couple of batches of chicken. Note: The original recipe calls for all of the butter to be added, but the chicken wasn't browning, so I took everything out and added the chicken back in to brown. The remaining butter was added back in with the tomato sauce.
4 - When the chicken has browned, add the rest of the butter, and cook until it's melted.
5 - Add in the tomato puree and stir, making sure all of the chicken is coated.
6 - Cover the cooker and lock the lid. Select high pressure for 5 minutes. When the timer beeps that the 5 minutes is done, let the pressure come down naturally for 10 minutes, then do a quick release to drop it the rest of the way.
7 - Stir in the cream and sour cream (or yogurt if you're using it).  Taste the sauce, and add more salt if necessary.

Serve with hot rice and enjoy!