Instant Pot Chicken with Spicy Tamarind and Coconut Cream Sauce

Begin by seasoning 2 pounds of boneless, skinless chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Set the Instant Pot to 'Sauté' mode and add 2 tablespoons of vegetable oil. Once the oil is hot, add the seasoned chicken thighs and brown them for about 3-4 minutes on each side.

Remove the chicken from the pot and set it aside. In the same pot, add 1 medium onion, finely chopped, and sauté until translucent, about 3 minutes.

Stir in 3 cloves of minced garlic and 1 tablespoon of grated ginger, cooking for an additional minute until fragrant.

Add 1/4 cup of tamarind paste, 1 tablespoon of soy sauce, and 1 tablespoon of honey to the pot, mixing well to combine.

Return the chicken to the pot, ensuring it is coated with the sauce. Pour in 1 cup of chicken broth and close the lid of the Instant Pot.

Set it to 'Manual' mode and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.

Open the lid and remove the chicken, setting it aside to rest. Switch the Instant Pot back to 'Sauté' mode and stir in 1 cup of coconut cream, allowing it to simmer for 2-3 minutes until slightly thickened.

Return the chicken to the pot, coating it in the creamy sauce. Serve the chicken over jasmine rice, garnished with fresh cilantro and lime wedges for an extra burst of flavor.