Vegetarian Butter “Chicken” Instant Pot from twosleevers.com


1 14.5 oz can diced tomatoes
5-6 cloves of garlic
1-2 teaspoon minced ginger
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground cumin
1.5 cups dry Soy Curls
1 cup water

To finish
4 ounces butter cut into cubes
4 ounces heavy cream
1 teaspoon garam masala
¼-1/2 c chopped cilantro

Put in tomatoes, soy curls, water and spices and cook at high pressure for 6 minutes.

Allow it to release pressure naturally for 10 minutes, and then release remaining pressure.
Turn your Instant Pot on Sauté, and add the butter and cream and allow them to melt while mixing. Use the back of your spoon to crush any large tomato pieces.

Mix in the remaining 1 teaspoon of garam masala and cilantro, and serve.

DMV notes–used 1/8 tsp cayenne, 1 tsp grated ginger, less salt and 3 cloves of garlic and served on pappardellelle—perfect