Instant Pot Butter Chicken
Instant Pot Butter Chicken
Equipment
Ingredients
- 1¼ t ground ginger
- 1 t garam masala
- 1 t chili powder
- 1 t cumin
- 1 t turmeric powder
- 1 t sea salt
- ¼ t black pepper
- 2 lbs chicken thighs skinless, boneless, cut into bite-sized pieces
- 2 T ghee
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 15 oz can tomato puree
- ½ cup full-fat coconut milk
- Fresh cilantro leaves for garnish
Instructions
- In a large bowl, mix the ginger, garam masala, chili powder, cumin, turmeric, salt, and pepper until combined. Add the chicken pieces and stir to combine until the chicken is coated on all sides. Set aside.
- Select “Saute” on the Instant Pot, and melt the ghee. Add the onion and garlic and cook, stirring occasionally until translucent (about 3 minutes).
- Add the chicken and cook until all sides are starting to brown (about 5 minutes). Stir in the tomato sauce, and press “Cancel.”
- Secure the Instant Pot lid and move the vent knob to the sealed position. Select “Manual” and cook on high pressure for 8 minutes. Carefully move the vent knob to “Venting” to release the pressure quickly.
- Open the lid and stir in the coconut milk. Serve topped with cilantro leaves.
Nutrition
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