Try this Instant pot butter chicken recipe, or contribute your own.
Suggest a better descriptionInstructions
Turn Pressure Cooker On Saute Mode or press Chicken/Meat.
Place stick of butter into the pot and let it full melt until it becomes foamy and smells amazing.
Toss in onions and garlic and cook until halfway done, then add the coconut milk, chicken stock and tomato paste. Mix thoroughly.
Add the Curry Powder, Ground Cumin, Ginger, Cayenne Pepper, Garam Masala, and salt to taste.
Place frozen or thawed chicken in the pot and cover with sauce. Cook on Manual for 15 minutes or cook meal using Chicken/Meat button.
Once finished let sit in pot for 10 minutes with a NPR. If lid has not unlocked release the excess steam and remove the lid.
If your chicken was already diced skip this next step.
Turn pot back on to Saute or Keep Warm Method. With a sturdy spoon and fork gently cut/shred the chicken into desired size pieces.
Mix the cornstarch and water together and then add to the pot, mix well. Let pot boil until sauce is thickened.
Serve over a bed of basmati rice or jasmine rice. Garnish with fresh cut cilantro.
Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (275g) | ||
Recipe Makes: 1 | ||
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Calories: 1681 | ||
Calories from Fat: 1655 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 183.9g | 245 % | |
Saturated Fat 116.1g | 581 % | |
Monounsaturated Fat 47.8g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 485.9mg | 150 % | |
Sodium 4797.4mg | 165 % | |
Potassium 152.9mg | 4 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 12.7g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1681
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