Instant Pot butter chicken
1 Tbsp, peeled and minced
5 large clove(s), minced
Canned tomato paste
No-salt-added chicken stock
1 cup(s), divided
Uncooked boneless skinless chicken breast
1 pound(s), cut into bite-sized pieces
Canned unsweetened coconut milk
Long grain cooked brown rice
2 cup(s), basmati
¼ cup(s), chopped
- Press Sauté on a 6-quart or larger Instant Pot. When Hot is displayed, add the butter and stir until it melts. Add the ginger and garlic to the pot; sauté until fragrant, 1 ½ to 2 minutes. Add the tomato paste, garam masala, cumin, coriander, and turmeric; cook 1 minute, stirring constantly. Add ¾ cup chicken stock, scraping the bottom of the pot to loosen any browned bits. Stir in the salt and chicken.
- Turn the pot off. Lock the lid, making sure the vent is closed. Press Pressure Cook or Manual and select High Pressure; set cooking time for 7 minutes. When time is up, press Cancel to turn off the pot. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
- In a small bowl, whisk the remaining chicken stock and flour. Press Sauté and bring the mixture to a boil. Stir in the flour mixture and coconut milk; boil until slightly thickened, about 2 minutes. Serve over rice; garnish with cilantro.
- Serving size: ½ cup rice and about 1 cup chicken mixture