Instant Pot Butter Chicken
The end result is a flavorful, creamy curry that the whole family will love.
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Servings: 3 Servings
Calories: 552kcal
Equipment
- Instant Pot
Ingredients
- 2-3 chicken breasts cut into 2” bites
- ½ onion diced
- 1 stick of butter
- 5 tablespoons minced garlic
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 3 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ cup chopped cilantro
- 1 cup heavy whipping cream
Instructions
- Set the instant pot to sauté mode and melt the butter. Add the onion and sauté until onion is golden.
- Toss in the garlic and sauté for 2 minutes
- Add the chicken and brown the outside. Once chicken is browned, add the spices, tomato sauce, tomato paste, and cilantro. Sauté for 1 minute.
- Seal the lid and pressure valve and cook on high pressure for 10 minutes. Let the instant pot naturally release pressure when done.
- Remove the lid and stir in the cream for 4 minutes.
- Enjoy best with basmati rice and fresh garlic naan.
Nutrition
Serving: 1Serving | Calories: 552kcal | Carbohydrates: 24g | Protein: 39g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1861mg | Potassium: 1492mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4087IU | Vitamin C: 21mg | Calcium: 161mg | Iron: 6mg