Directions

1. Set to "sear" and add oil.

2. When oil is hot, add onions, garlic, ginger and sauté.

3. Add ¼c of the chicken broth. Cook down and reduce liquid by half.

4. Add garam masala, paprika, turmeric, sea salt, and cayenne pepper.

5. Add chicken thighs, tomatoes, and the remaining ¼c chicken broth.

6. Close lid and lock. Set to "poultry" and adjust for 13 minutes.
7. When done, quick release until all pressure is released.
8. Open and add heavy cream or coconut milk (optional) to sauce. Top with cilantro and serve over cooked basmati rice.