Instant Pot Butter Chicken
This quick and easy dinner is loaded with bold flavor! Make an extra large batch for meal prep and enjoy it all week.
Servings: 4 servings
Calories: 647kcal
Equipment
- Cutting Board
Ingredients
Chicken Ingredients
- 2 lbs boneless skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon minced ginger root
- 2 cloves garlic minced
- ¼ cup coconut milk
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice freshly squeezed
- 2 tablespoons garam masala
- 1 teaspoon ground turmeric
Sauce Ingredients
- 2 tablespoon ghee
- 2 teaspoons extra virgin olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 inch piece ginger root peeled then finely chopped
- ½ medium jalapeno optional
- 1 tablespoon ground cumin
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ¼ cup water
- 15 ounces crushed tomatoes
- 1 cup coconut milk
For Serving
- 2 tablespoons freshly chopped cilantro
- 4 cups cauliflower rice cooked
- 1 medium lime cut into wedges
Instructions
- In a medium bowl, stir together chicken, ginger, garlic, coconut milk, oil, lemon juice, garam masala, and turmeric for the chicken until well-combined. Cover with plastic wrap and marinate for at least 30 minutes in the refrigerator. The chicken can be marinated up to overnight: The longer the better for the best flavor!
- When you are ready to cook, start to make the sauce. Set the Instant Pot to Sauté function. Melt ghee with oil for the sauce in the insert. Once melted, add onion, garlic, ginger, and jalapeno (if using). Cook, stirring occasionally, until fragrant and softened, about 2 to 3 minutes.
- Stir in cumin, garam masala, coriander, and salt. Cook for 1 to 2 minutes, stirring occasionally. If there are any bits stuck to the bottom, add a splash of water to help scrape them off with a wooden spoon. Turn the Instant Pot off.
- Stir in crushed tomatoes and ¼ cup water. Stir in chicken thighs.
- Secure the lid and pressure cook on High for 6 minutes. Quick release (manually release) pressure once it is done cooking.
- Remove the lid. Stir in 1 cup coconut milk and set to Sauté. Let it cook until the sauce is reduced and thickened a bit, stirring occasionally. Taste and season as desired with additional salt.
- Turn off Instant Pot. Serve warm over rice with chopped cilantro and lime wedges.
Video
Nutrition
Serving: 1cup | Calories: 647kcal | Carbohydrates: 27g | Protein: 52g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 235mg | Sodium: 702mg | Potassium: 1678mg | Fiber: 8g | Sugar: 10g | Vitamin A: 829IU | Vitamin C: 101mg | Calcium: 147mg | Iron: 8mg
