Butter Chicken in the Instant Pot

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How To Make Butter Chicken in the Instant Pot.pdf136.4KB

Ingredients

4 tablespoons unsalted butter, divided

1 large onion, coarsely chopped

3 cloves garlic, coarsely chopped

1 (2-inch) knob fresh ginger, peeled and coarsely chopped

1 tablespoon garam masala

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon kosher salt

1 (28 ounce) can diced tomatoes

2 pounds boneless, skinless chicken breasts (about 4 medium)

1/2 cup heavy cream or coconut milk

Cooked rice, for serving

Directions

Heat the pressure cooker to sauté and melt the butter. Using the sauté function, melt 2 tablespoons of the butter in a 6-quart or larger pressure cooker.

Add the onion, garlic, ginger, and spices and cook until softened and fragrant. Add the onion, garlic, and ginger and sauté, stirring regularly until the onions begin to brown, about 4 minutes. Add the garam masala, coriander, turmeric, and salt and cook until fragrant, about 1 minute more.

Add the chicken and tomatoes, cover and set for high pressure for 10 minutes. Add the tomatoes and their juices and stir to combine. Add the chicken breasts and make sure they are covered by the sauce. Seal the pressure cooker and make sure the vent is closed. Set the cooker to MANUAL, HIGH Pressure and dial down the time to 10 minutes.

Natural release for 10 minutes. The electric pressure cooker should take 10 to 12 minutes to come to pressure, then cook for 10 minutes. Let the cooker naturally release pressure for 10 minutes more.

Remove the chicken and purée the sauce. Transfer the chicken breasts to a cutting board to cool slightly. Add the remaining 2 tablespoons butter and cream or coconut milk. Using an immersion blender, purée the sauce until smooth. (At this point, you can remove and reserve some of this incredible sauce for future use.)

Chop the chicken and return to the butter sauce. Cut the chicken into 1-inch pieces, return to the butter sauce, and stir to combine.

Serve the butter chicken. Butter chicken is typically served over basmati rice, but brown rice, quinoa, and cauliflower rice are wonderful alternatives.