Instant Pot® Butter Chicken
12
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
We use far less butter than most recipes to infuse our version of the saucy Indian dish with buttery flavor. (And we use light butter.) The secret? The Instant Pot! Pressure cooking makes the chicken incredibly tender and able to soak up the sauce.
Ingredients
Light butter
1.5 Tbsp
Fresh ginger
1 Tbsp
Garlic
5 large clove(s)
Tomato paste
0.25 cup(s)
Garam masala
2 tsp
Ground cumin
1 tsp
Ground coriander
0.5 tsp
Ground turmeric
0.5 tsp
No-salt-added chicken stock
1 cup(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Kosher salt
1 tsp
All-purpose flour
2 Tbsp
Canned unsweetened coconut milk
0.5 cup(s)
Cooked long grain brown rice
2 cup(s)
Cilantro
0.25 cup(s)
Instructions
1
Press Sauté on a 6-quart or larger Instant Pot. When Hot is displayed, melt the butter, stirring. Add the ginger and garlic to the pot; cook, stirring, until fragrant, 1½ to 2 minutes. Add the tomato paste, garam masala, cumin, coriander, and turmeric; cook, stirring constantly, for 1 minute. Add 3⁄4 cup stock, scraping the bottom of the pot to loosen any browned bits. Stir in the chicken and salt.
2
Turn the pot off. Lock the lid, making sure the vent is closed. Press Pressure Cook or Manual and select High Pressure; set the cooking time for 7 minutes. When the time is up, press Cancel to turn off the pot. Allow the pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
3
In a small bowl, whisk the flour and remaining ¼ cup stock. 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 the rice; garnish with the cilantro.
4
Serving size: ½ cup rice and about 1 cup chicken mixture
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.