Instant Pot Butter Chicken
Spice up your everyday chicken dish.
Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion — diced about 1 cup
- 4 cloves minced garlic — about 4 teaspoons
- 1 tablespoon minced fresh ginger
- 1 1/2 tablespoons curry powder
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt
- Splash of water or low sodium chicken broth
- 1 28- ounce can tomato sauce
- 1 small cauliflower — or 1/2 large head cut into florets (about 4 1/2 cups)
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons unsalted butter — cut into small pieces use coconut oil to make dairy free
- 1/2 cup half-and-half — or full-fat coconut milk do not use light coconut milk, as it will water down the sauce
- 1/2 cup plain nonfat Greek yogurt — or non-dairy yogurt to make dairy-free I use Fage 0%
- Prepared brown rice — quinoa or naan, for serving
- Chopped fresh cilantro — for serving
Instructions
INSTRUCTIONS
- Add the coconut oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook about 30 seconds, until fragrant. Turn the Instant Pot to OFF. Add a splash chicken or bone broth and stir. Scrape loose any browned bits that get stuck to the sides of the pot.
- Add the tomato sauce and cauliflower pieces and stir to combine. Lay the chicken breasts on top, then scatter the butter pieces over the top.
- Close and seal your Instant Pot. Cook on Manual (HIGH) pressure for 12 minutes. Once the time elapses and the pot beeps, let the pressure release naturally for 10 minutes, (set a timer!) then vent to immediately release any remaining pressure.
- Carefully open the lid and use tongs to transfer the chicken to a cutting board. Cut into bite-sized pieces, and then return the chicken to the sauce. Stir in the half and half or coconut milk. Let cool a few minutes, and then stir in the Greek yogurt. Serve with spaghetti squash, quinoa or brown rice and a sprinkle of fresh cilantro.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days or you can freeze for up to 3 months. Perfect for lunches later on or busy evenings when you don't want to cook. You can thaw the frozen butter chicken in the fridge overnight and then leftovers on the stovetop or in the microwave.