Instant Pot Indian Butter Chicken
Cooking your favorite Indian dish just got so much easier! This Instant Pot Indian butter chicken makes a great weeknight meal. Only 2 spices, 10 minutes of prep, and 10 minutes in the pressure cooker! Plus, we’ve made a few healthier modifications for your healthy family!
Servings 6 people
Calories 365kcal
Ingredients
- 2 tablespoons unsalted butter
- 1/2 medium onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger root grated
- 1 tablespoon garam masala spice
- 2 tablespoon curry powder
- 1 teaspoon salt
- 6 ounces tomato paste
- 1 1/2 pounds chicken breast or thighs
- 2 cup cauliflower, florets
- 13 1/2 ounce unsweetened coconut milk
- 1/2 cup plain Greek yogurt
Instructions
- Press the SAUTE button on your Instant Pot. Add butter and onion and saute for 3 minutes or until the onions begin to soften. Add minced garlic, grated ginger, garam masala spice, curry powder, and salt. Stir together and saute for 1 more minute.
- Add tomato paste and stir to combine and deglaze the pan.
- Cut cauliflower into bite-sized pieces. Cut chicken into small cubes. Add the chicken cubes, then the cauliflower to the pot. Pour the coconut milk over everything.
- Close the lid of the Instant Pot and make sure the vent is sealed. Push "manual" and make sure high pressure is selected, then set the time to 10 minutes.
- Once done cooking, press "Cancel" to turn off the heat, then open the vent to do a quick release of the pressure.
- Add Greek yogurt and mix well. The bottom may have a layer of cooked sauce, so just avoid scraping this if you do not want to mix it in.
- Serve with rice and garlic naan. Enjoy!
