Pressure cooker bongjeet chow

I haven't had curry in a while and hadn't used the instant pot in even longer.

Decided to do a spin on some wacky lazy NYT recipe I saw online some time ago; had to make a few changes because some of it didn't really make sense. I don't think I've ever seen a curry recipe without browning onions as a base.

I did it over wild rice because I'm r-slurred and love the stuff more than basmati.

EQUIPMENT NEEDED

• instant pot

• immersion blender (optional if you want the sauce to be smooth - can be omitted if you're okay with tomato chunks)

INGREDIENTS

SPICE MIX

• 1 tsp turmeric

• 1/2 tsp cayenne pepper

• 1 tsp smoked paprika

• 1 tsp salt

• 1 tsp garam masala

• 1 tsp cumin

OTHER AROMATICS:

• 6 minced garlic cloves

• 2 tsp minced ginger

• 1 star anise pod

• 2 bay leaves

• 1 or 2 spoonfulls of chili crisp in oil (lao gan ma) depending on heat level desired

• 1 tsp garam masala to be added at the end

VEGETABLES:

• 1 small yellow onion, diced

• 1 14 oz can of diced tomatoes ('fire roasted' works well)

• an indeterminate but small amount of chopped parsley for color

MEATS AND FATS

• 1 lb chicken, cubed into small bits; use whatever's on sale

• 1 stick butter

• 1/2 cup heavy cream

1. Set pot to 'sautee' - add 2 tbsp of butter and add onions. Stir around a bit and let cook for like 20 minutes until they're really cooked down and browned.

2. Once onions are browned, add tomatoes, garlic, ginger, and the spice mix. Turn the sautee feature off and break out the optional immersion blender -- blend until nice and smooth looking.

3. Stir in diced chicken and chili crisp. Add the star anise pod and bay leaves on top. Close lid, set to 'pressure cook' on high for 10 minutes. Once the 10 minute cook is up, allow it to naturally release the steam/pressure for another 10 minutes. Once that is completed, go ahead and release any remaining pressure.

4. Turn off the 'Keep Warm' feature and allow to sit for about 5 minutes or so; take out the star anise pod and bay leaves and stir a bit to ensure there's nothing stuck to the bottom.

5. After a few minutes of cooling, add the remaining butter, additional 1 tsp garam masala, heavy cream, and chopped parsley. Stir until it looks nice.

6. Serve over rice.