Instant Pot Butter Chicken
Directions
- 1Turn your Instant Pot to saute and let it heat up until it reads hot.
- 2Add 3 tablespoons of butter and let it melt.
- 3Add 1/4 cup of finely minced diced onion and saute until it begins to soften, for a couple minutes.
- 4Add 5 cloves of minced garlic and 2 teaspoons of fresh grated ginger root.
- 5Saute for a minute to let the garlic and ginger toast.
- 6Add 1 teaspoon of garam masala, 1 teaspoon of coriander, 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of turmeric, and 1/2 teaspoon of salt.
- 7Add 1 tablespoon of tomato paste and saute for a minute or two to toast the spices and tomato paste.
- 8Add 1/2 cup of low sodium chicken broth (or 3/4 cups if you have an 8-quart Instant Pot) and scrape up any brown bits off the bottom of the inner pot.
- 9Add 15 ounces of crushed tomatoes and 1 pound of diced boneless, skinless chicken breast or chicken thighs.
- 10Stir gently to combine.
- 11Pop the lid on the Instant Pot, making sure the venting knob is pointed towards sealing (not venting), and set the cook time to 5 minutes using the manual or pressure cook function.
- 12Once the cooking time has elapsed, let pressure release on its own for at least 10 minutes to keep the chicken super tender.
- 13Open the Instant Pot and hit cancel to turn off the saute function.
- 14Add 1/4 cup of heavy cream and saute until it thickens (a couple of minutes).
Ingredients
- 3 tablespoons butter
- 0.25 cup diced onion
- 5 cloves minced garlic
- 2 teaspoons grated ginger root
- 1 teaspoon garam masala
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 0.5 teaspoon salt
- 1 tablespoon tomato paste
- 0.5 cup low sodium chicken broth
- 1 pound diced boneless skinless chicken breast or chicken thighs
- 15 ounces crushed tomatoes
- 0.25 cup heavy cream
Equipment
Instant Pot
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