Butter Chicken in the Instant Pot – YUM!
This recipe was first shared by Urvashi Pitre, author of Indian Instant Pot Cookbook, and owner of the very popular blog TwoSleevers.com. This cookbook is so good that it is always at the top of the Amazon best sellers! Plus, Urvashi does a great job educating her audience on with informative videos and detailed explanations of everything from the essentials of Indian cooking to why the Instant Pot works the way it does. She has a wonderful and active facebook group and often does live videos for her fans.
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Butter Chicken in the Instant Pot – YUM!
This recipe was first shared by Urvashi Pitre, author of Indian Instant Pot Cookbook, and owner of the very popular blog TwoSleevers.com. This cookbook is so good that it is always at the top of the Amazon best sellers! Plus, Urvashi does a great job educating her audience on with informative videos and detailed explanations of everything from the essentials of Indian cooking to why the Instant Pot works the way it does. She has a wonderful and active facebook group and often does live videos for her fans.
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| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time | Passive Time |
| 10minutes | 10minutes |
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Ingredients
- 128 oz. can diced tomatoes
- 6 cloves garlicpressed or chopped fine
- 2teaspoons gingerminced or grated, more to taste
- 1teaspoon tumeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1teaspoon salt
- 1teaspoon garam masala
- 1 teaspoon ground cumin
- 1-1 1/2pounds boneless skinless chicken thighscan use other parts, ,too
- 4ounces butter or coconut oil
- 4ounces heavy cream or coconut milk
- cilantroto garnish -adds great flavor
Instructions
- Place all ingredients in the Instant Pot in the order listed EXCEPT for the butter, cream, and garam masala.
- Mix the sauce well to incorporate the spices, and then lay the chicken pieces on the top of the sauce.
- Close the lid and make sure your toggle is set to sealing. Set manual/high pressure for 10 minutes. When cooking is finished, let natural pressure release take place for 10 minutes, and then carefully release the rest of the pressure.
- Take the chicken out of the pot and set aside.
- Blend together all of the ingredients left in the pot with an immersion blender.
- Add the butter, cut into smaller pieces, and the cream and the garam masala and stir in well. If your family like cilantro, add at this step, and if not, chop some cilantro and serve on the side for those who like it…it really adds brightness and flavor to this dish!
- Add the chicken back into the pot. You can break it into smaller pieces but don’t actually shred it.
- Serve over rice, cauliflower rice, noodles, or just eat plain!