QUICK CLEANUP
Instant Pot® Butter Chicken 6–11
P r e p 2 0 m i n
C o o k 3 0 m i n
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Ser ves 4
We use far less butter than most recipes to infuse our version of the saucy Indian dish with buttery flavor. (And we use light butter.) The secret? The Instant Pot! Pressure cooking makes the chicken incredibly tender and able to soak up the richly flavored sauce.
1½ tbsp light butter 1 tbsp finely chopped peeled fresh ginger 5 large garlic cloves, finely chopped ¼ cup tomato paste 2 tsp garam masala 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground turmeric 1 cup chicken stock (no salt added), divided 1 lb skinless boneless chicken breast, cut into bite-size pieces 1 tsp salt 2 tbsp all-purpose flour ½ cup unsweetened coconut milk 2 cups cooked brown rice ¼ cup chopped fresh cilantro
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Easy Ever yday Cooking
1. Press Sauté on a 6-quart or larger Instant Pot. When Hot is displayed, melt the butter, stirring. Add the ginger and garlic to the pot; cook, stirring, until fragrant, 1½ to 2 minutes. Add the tomato paste, garam masala, cumin, coriander, and turmeric; cook, stirring constantly, for 1 minute. Add ¾ cup stock, scraping the bottom of the pot to loosen any browned bits. Stir in the chicken and salt. 2. Turn the pot off. Lock the lid, making sure the vent is closed. Press Pressure Cook or Manual and select High Pressure; set the cooking time for 7 minutes. When the time is up, press Cancel to turn off the pot. Allow the pressure to naturally release for 10 minutes, then quick-release any remaining pressure. 3. In a small bowl, whisk the flour and remaining ¼ cup stock. Press Sauté and bring the mixture to a boil. Stir in the flour mixture and coconut milk; boil until slightly thickened, about 2 minutes. Serve over the rice; garnish with the cilantro. Per serving (½ cup rice and about 1 cup chicken mixture) 358 Cal, 12 g Total Fat, 7 g Sat Fat, 715 mg Sod, 32 g Total Carb, 2 g Sugar, 3 g Fib, 30 g Prot.
