Instant Pot Butter Chicken
Ingredients
The sauce
-
1
can (14 oz)
diced tomatoes
-
1
medium
yellow onion
-
4
cloves
garlic
-
1
tablespoon
fresh minced ginger
-
1
teaspoon
garam masala
-
1
teaspoon
ground cumin
-
½
teaspoon
cayenne pepper
-
1
teaspoon
fine sea salt
-
½
cup
coconut cream
-
1
can (6 oz)
tomato paste
-
to taste
fresh cilantro (for garnish)
The protein
-
1
pound
boneless skinless chicken breasts
Optional side
Instructions
- Blend the diced tomatoes, onion, garlic, ginger, garam masala, cumin, and cayenne pepper until smooth.
- Pour the blended mixture into the Instant Pot and place the chicken breasts on top.
- Sprinkle salt over the chicken and secure the lid.
- Set the steam release valve to 'Sealing' and cook at high pressure for 10 minutes.
- Let the pressure naturally release for 10 minutes, then release any remaining pressure.
- Remove the chicken and stir in the coconut cream and tomato paste into the sauce.
- Shred the chicken and return it to the pot, adjusting seasoning as needed.
- Serve warm over rice, garnished with fresh cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
266
Total fat
14g
Total carbohydrates
10g
Total protein
27g
Sodium
729mg
Cholesterol
73mg
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