Instant Pot Chicken Curry

Melt ghee in a 6-quart multicooker set to the high "Sauté" setting. Add onion and season with salt and pepper. Cook, stirring often, until soft and golden brown, 10 to 12 minutes.
Add ginger, garlic, tomato paste, cumin, coriander, paprika, chili powder, and cinnamon stick; cook, stirring, until fragrant, 1 to 2 minutes.
Stir in broth.
Toss chicken with 1 teaspoon salt and 1/4 teaspoon pepper; add to pot.
Secure lid of multicooker; adjust vent to seal. Cook on high "Pressure Cook" setting for 4 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Serve curry over steamed rice with warmed flatbread, yogurt, cilantro leaves, and lime wedges on the side.
If you have leftovers or want to make the curry ahead, here's the best way to store it: Let the curry cool completely, then store in airtight containers in the refrigerator for up to two days.
Reheat the chicken with some of the sauce in a skillet or saucepan over medium heat, stirring constantly, until warmed through, about 5 minutes. Alternatively, microwave leftover curry in 30-second increments in a microwave-safe bowl.

Ingredient :

¼ cup ghee or vegetable oil

1 yellow onion, thinly sliced (2 cups)

Kosher salt and freshly ground black pepper

1 tablespoon grated fresh ginger (from a 2-inch peeled piece)

1 tablespoon grated garlic (from 4 cloves)

2 tablespoons tomato paste

2 teaspoon cumin seeds, lightly crushed

2 teaspoon coriander seeds, lightly crushed

1 teaspoon Spanish paprika

½ teaspoon chili powder

1 cinnamon stick

¾ cup low-sodium chicken broth or water

2 pounds boneless skinless chicken thighs, cut into 1-inch pieces

Steamed rice, warmed flatbread, yogurt, fresh cilantro leaves, and lime wedges, for serving