Instant Pot Indian Butter Chicken

Cooking your favorite Indian dish just got so much easier! This Instant Pot Indian butter chicken makes a great weeknight meal. Only 2 spices, 10 minutes of prep, and 10 minutes in the pressure cooker! Plus, we’ve made a few healthier modifications for your healthy family!
Ingredients
13 1/2 ounce coconut milk, unsweetened
6 ounce tomato paste, canned
1 tablespoon ginger root, fresh
4 clove garlic
2 tablespoon curry powder
1 tablespoon garam masala spice
1/2 teaspoon salt
1 cup green beans
2 cup cauliflower, florets
1/2 medium onion
1/2 pound chicken breast
1 none cooking spray
2 tablespoon butter, unsalted
1/2 cup Greek yogurt, plain
Instructions
In a small bowl, whisk together a can of light coconut milk, tomato paste, grated fresh ginger, minced garlic, spices, and salt.
Cut green beans and cauliflower into bite-sized pieces. Dice onion into small pieces. Cut chicken into small cubes.
Spray the inside of the Instant Pot with cooking spray. Layer onion, then veggies, then chicken. Pour the coconut-spice mixture over the top and agitate just a little so it evenly coats everything. Cube the butter and sprinkle on top.
Close the lid of the Instant Pot and make sure the vent is sealed. Push “manual” and make sure high pressure is selected, then set the time to 10 minutes.
Once done cooking, press “Cancel” to turn off the heat, then open the vent to do a quick release of the pressure.
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