INSTANT POT BUTTER CHICKEN
This dish is beloved for a reason -- it's warm, comforting and flavorful. And since there's no need to marinate the chicken first, it's perfect for a last-minute dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Set a 6-quart Instant Pot® to high saute and melt 4 tablespoons of the butter (see Cook's Note). Add the ginger, fenugreek leaves, fenugreek seeds, garam masala, garlic, cardamom, onion, serrano, cinnamon stick and 1 tablespoon salt and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Stir in the tomato paste and cook, stirring frequently and scraping the bottom of the pot so that it doesn't burn, until it turns a brick red. Deglaze with 3 cups water and stir to combine. Add the tomatoes and layer the chicken on top.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Remove the cinnamon stick and discard. Transfer the chicken to a plate, cover loosely with foil and set aside until ready to serve.
- Set the pot to high saute and continue to cook the sauce, stirring occasionally, until reduced by half, 25 to 30 minutes. Turn off the pot and puree the sauce with an immersion blender. (Or transfer to a blender, let cool a few minutes and puree until completely smooth.) Add the cream and remaining 4 tablespoons butter and continue to blend until the butter is melted and the mixture is smooth and creamy and no streaks of cream remain.
- Cut the chicken into 1-inch pieces and stir into the sauce. Let sit until heated through, about 5 minutes. Serve the chicken and sauce topped with cilantro over steamed basmati rice and naan alongside.
INSTANT POT BUTTER CHICKEN RECIPE BY TASTY
This Instant Pot butter chicken recipe is so flavorful and easy to make, it will definitely land on your weeknight meal list. In under an hour, you will have perfectly tender chicken covered in a rich curry sauce. Serve over basmati rice, with garlic naan on the side, to complete this yummy dish.
Provided by Katie Aubin
Categories Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- On a cutting board, pat the chicken thighs dry with paper towels. Season chicken on both sides with 1 teaspoon salt and black pepper to taste. Set aside.
- Set Instant Pot to high on the sauté setting. Melt the butter in the pot, then add the onion and sauté until it begins to soften, 4 minutes. Add the garlic and ginger and cook until softened, stirring occasionally, 2 minutes.
- Add the remaining 3 teaspoons salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are aromatic and toasted, about 1 minute.
- Add the crushed tomatoes and the chicken and stir to combine. Place the lid on the Instant Pot and seal to close. Set the machine to pressure cook on high and cook for 5 minutes.
- Turn off the Instant Pot and let it vent naturally for 10 minutes. Then turn the quick release seal to "vent" and allow any remaining steam to vent.
- Remove the lid. Using tongs, transfer the chicken to a cutting board. When cool enough to handle, cut into bite-sized pieces.
- Set the machine to high on the sauté setting. Cook sauce until it is reduced by half, 10-15 minutes.
- . Add the yogurt to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.
- Serve chicken with basmati rice and naan and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 591 calories, Carbohydrate 28 grams, Fat 28 grams, Fiber 6 grams, Protein 61 grams, Sugar 15 grams
INSTANT POT BUTTER CHICKEN
Instant Pot Butter Chicken in 30 minutes with fragrant spices, savory sauce and creamy butter.
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- In Instant Pot, add ingredients in exact order as listed above: onion, garlic, ginger, curry powder, garam masala, chili powder, salt, pepper, coconut milk, maple syrup, tomato paste and chicken.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 12 minutes.
- After 12 minutes is up, wait 3 minutes or so, and release pressure using Quick Release by turning valve to Venting.
- Open the lid, remove chicken onto a cutting board and cut into bite size pieces.
- Press Sauté and add butter. In a small bowl, whisk cold water and cornstarch with a fork, pour into the pot and whisk. Cook for a few minutes until sauce has thickened a bit. Press Cancel.
- Return chicken to the pot, stir and serve over brown rice garnished with cilantro.
Nutrition Facts : ServingSize 2 cups, Calories 435 kcal, Sugar 12 g, Sodium 532 mg, Fat 24 g, SaturatedFat 17 g, Carbohydrate 21 g, Fiber 4 g, Protein 35 g, Cholesterol 107 mg
INSTANT POT QUICK BUTTER CHICKEN
This is quick & light, not so much butter & cream. Using instapot this comes together in half hour.
Provided by ron.reeder
Categories Chicken
Time 30m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- Instapot on sauté. Add oil. Wait till warm. Add onion, wait till soft. Add ginger & spice powders, wait till fragrant, about 30 seconds. Instapot off.
- Add water or chicken stock, scrape sides.
- Add tomato sauce.
- add Cauliflower, chicken, tofu, butter.
- Instapot pressure cook HIGH 10 minutes. Allow slow release (10 minutes).
- Remove chicken cut into bite sized pieces, put back in pot.
- add cream or coconut milk.
- let cool a bit then add yogurt.
- stir, serve with either: nan, rice. (See recipe for home made nan).
Nutrition Facts : Calories 252.6, Fat 14.8, SaturatedFat 6.7, Cholesterol 64.2, Sodium 1630.3, Carbohydrate 15.6, Fiber 3.7, Sugar 9.4, Protein 16.8
INSTANT POT® BUTTER CHICKEN FROM FROZEN
When I wanted butter chicken, but my chicken was frozen, I used my favorite butter chicken recipe (Easy Indian Butter chicken on this site) with some slight changes and pressure cooked it. I like serving this with naan or cooked rice.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 3
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter; saute until fragrant, 3 to 5 minutes. Add frozen chicken, then pour tomato sauce on top. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then use the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
- Add whipping cream, tandoori seasoning, garam masala, and cayenne pepper; stir to combine. Serve immediately garnished with cilantro.
Nutrition Facts : Calories 400.3 calories, Carbohydrate 9.6 g, Cholesterol 132.1 mg, Fat 33 g, Fiber 2.8 g, Protein 18.8 g, SaturatedFat 19.9 g, Sodium 610 mg, Sugar 3.8 g
INSTANT POT BUTTER CHICKEN
Make and share this Instant Pot Butter Chicken recipe from Food.com.
Provided by Jen in Victoria
Categories Indian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Press the "saute" button on the Instant Pot, and add the butter and onions to the pot. Stir-fry the onions until soft.
- Add the garlic and ginger; stir-fry for 30 seconds.
- Stir in the spices and honey (if using), then add the chicken and mix until well combined. Continue to stir this for 4-5 minutes to sear the chicken.
- Add the crushed tomatoes, then cover and lock the lid. Press the "Poultry" button to begin the pressure cooking. It will automatically be set for 15 minutes. Make sure the steam valve is closed.
- Once the food is done, the Instant Pot will automatically switch to the "Keep Warm" mode. Allow the pressure to release naturally or use the quick release if you want your food on your plate sooner.
- Unlock the lid and stir in the cream.
- Garnish with cilantro if desired, then serve.
Nutrition Facts : Calories 325.5, Fat 18, SaturatedFat 10, Cholesterol 105.1, Sodium 1010.6, Carbohydrate 20.4, Fiber 4.5, Sugar 1.3, Protein 23.6
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INSTANT POT BUTTER CHICKEN - JO COOKS
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4.6/5 Calories 557 per servingCategory Main Course
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic. Do not cook too long because you don't want to burn it.
- Add the tomato puree and tomato paste to the Instant Pot and stir. Add the garam masala, coriander, cumin, paprika, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes.
- Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.
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- Combine the chicken with oil and the spices. Cover and allow to marinade for 10 minutes or up to 24 hours in the fridge.
- Set the Instant Pot to sauté function. Add the butter and a tablespoon of oil. Allow to melt together then add the ginger and garlic.
- Cook for a minute until fragrant then add the remaining spices. Cook for a few seconds then add the chicken, tomato puree, stock, sugar, salt and pepper.
- Place the lid on and turn to sealing position. Cook the curry on the meat function for 6 minutes. Quick-release the pressure.
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