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Name: Instant Pot Butter Chicken
Prep time: 20 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 Stick Salted butter; 2 Lbs Chicken breasts orthighs Diced into chunks; 1 Large Spanish onion Minced; 1 Tbs Crushed garlic; 1 Cup Chicken broth; 1 14 oz Can of coconut milk; 1 6 oz Tomato paste; 2 Tsp garam masala; 2 Tsp Curry powder; 1 Tsp Ground cumin; 1 Tsp Ground ginger; 1/2 Tsp Cayenne pepper; 2 Tbs Corn starch+water Slurry; Salt and additional curry to taste; Cilantro Garnish

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INGREDIENTS

1 Stick Salted butter
2 Lbs Chicken breasts orthighs ; Diced into chunks
1 Large Spanish onion ; Minced
1 Tbs Crushed garlic
1 Cup Chicken broth
1 14 oz Can of coconut milk
1 6 oz Tomato paste
2 Tsp garam masala
2 Tsp Curry powder
1 Tsp Ground cumin
1 Tsp Ground ginger
1/2 Tsp Cayenne pepper
2 Tbs Corn starch+water ; Slurry
Salt and additional curry to taste
Cilantro ; Garnish

Servings

INSTRUCTIONS

1) On the Instant Pot, hit sauté and wait until it reads hot. 2) Place the stick of butter into the pot and let it melt until it becomes foamy/ bubbly. 3) Add in onions and garlic and cook until translucency occurs, stirring often-about 5 minutes. 4) Add the chicken broth, can of tomato paste, and can of coconut milk, in that order. Mix thoroughly so that the tomato paste and coconut milk is totally blended in. 5) Add the curry powder, ground cumin, ginger, cayenne pepper, Garan masala, and salt to taste. 6) Add the chunks of chicken to the pot and cover with sauce. Give it a good final stir. 7) Secure lid. Press manual high pressure cook for 15 minutes. 8) Once finished let sit in the pot for 10 minutes with a natural release. Quick release for the remainder of the time. Begin rice on the stove. 9) Turn pot back to saute/more and bring to a bubble. 10) Mix the cornstarch and water together and then Add to the pot and stir very well. Let the pot boil until the sauce is thickened- about 2 minutes. 11) Press keep warm and let it stay that way for about 10 minutes so the sauce thickens a little and the flavors come together even more. 12) Serve over rice. Top with cilantro.

NOTES

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Instant Pot Butter Chicken

1 Stick Salted butter  
2 Lbs Chicken breasts orthighs Diced into chunks
1 Large Spanish onion Minced
1 Tbs Crushed garlic 
1 Cup Chicken broth 
1 14 oz Can of coconut milk 
1 6 oz Tomato paste 
2 Tsp garam masala 
2  Tsp Curry powder 
1 Tsp Ground cumin 
1 Tsp Ground ginger 
1/2 Tsp Cayenne pepper 
2 Tbs Corn starch+water Slurry
  Salt and additional curry to taste 
  Cilantro  Garnish

1) On the Instant Pot, hit sauté and wait until it reads hot. 2) Place the stick of butter into the pot and let it melt until it becomes foamy/ bubbly. 3) Add in onions and garlic and cook until translucency occurs, stirring often-about 5 minutes. 4) Add the chicken broth, can of tomato paste, and can of coconut milk, in that order. Mix thoroughly so that the tomato paste and coconut milk is totally blended in. 5) Add the curry powder, ground cumin, ginger, cayenne pepper, Garan  masala, and salt to taste. 6) Add the chunks of chicken to the pot and cover with sauce. Give it a good final stir. 7) Secure lid. Press manual high pressure cook for 15 minutes. 8) Once finished let sit in the pot for 10 minutes with a natural release. Quick release for the remainder of the time. Begin rice on the stove. 9) Turn pot back to saute/more and bring to a bubble. 10) Mix the cornstarch and water together and then Add to the pot and stir very well. Let the pot boil until the sauce is thickened- about 2 minutes. 11) Press keep warm and let it stay that way for about 10 minutes so the sauce thickens a little and the flavors come together even more. 12) Serve over rice. Top with cilantro.

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Nutrition

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Serving Size: 1 Serving (401g)
Recipe Makes: 6 Servings

Calories: 589
Calories from Fat: 416 (71%)

Amt Per Serving		% DV

	Total Fat 46.2g	62 %
	Saturated Fat 18.5g	93 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 7.2g
Cholesterol 193.8mg		60 %
Sodium 254.1mg		9 %
Potassium 444.7mg		12 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.5g
Protein 38.6g		55 %
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.

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Calories per serving: 589

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