INSTANT POT® INDIAN BUTTER CHICKEN
This luscious, deeply flavored dish, originally created by a Pakistani food cart vendor in Delhi, is a cinch to make in an Instant Pot®. After an overnight marinade in yogurt and traditional spices, you can use an Instant Pot® to cook every step, from toasting spices to cooking aromatics, to adding the tomatoes and chile. You can even make a batch of basmati rice ahead. This dinner will be such a treat.
Provided by Shauna James Ahern
Categories World Cuisine Recipes Asian Indian
Time 3h15m
Yield 6
Number Of Ingredients 21
Steps:
- Stir yogurt, lemon juice, turmeric, garam masala, and ground cumin together in a large bowl. Nestle chicken thighs into the yogurt mixture and turn to coat. Cover with plastic wrap and marinate in the refrigerator, 1 hour to overnight.
- Combine water, rice, and salt in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Heat oven to 250 degrees F (120 degrees C). Transfer rice to an oven-safe bowl; keep warm in the oven until ready to serve.
- Melt butter in the Instant Pot® on the Saute function. Add onions, ginger, garlic, and cumin seeds. Saute, stirring frequently, until onions are softened and translucent, about 7 minutes. Stir in tomato paste for 1 minute. Add tomatoes, chile peppers, and cinnamon stick; cook and stir until chiles are softened, about 10 minutes.
- Place chicken thighs, marinade, and chicken stock into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions. Cook until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Transfer chicken thighs to an oven-safe bowl; place in the oven to keep warm. Switch pressure cooker back Saute function; bring sauce to a boil. Cook until reduced by 1/3, about 10 minutes. Stir in coconut milk; cook until heated through, about 1 minute.
- Scoop rice into each bowl; add 2 chicken thighs. Ladle sauce over it all and top with cilantro.
Nutrition Facts : Calories 841.4 calories, Carbohydrate 45.1 g, Cholesterol 177.3 mg, Fat 55.5 g, Fiber 5 g, Protein 44.3 g, SaturatedFat 29.8 g, Sodium 486.6 mg, Sugar 8.5 g
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 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 CHICKEN TIKKA MASALA
Instant Pot Chicken Tikka Masala. A healthy, easy version of authentic Indian chicken tikka masala made quick in the pressure cooker. Not too spicy, ultra creamy, filled with flavor, and great leftover too!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Season the chicken with 1 teaspoon kosher salt and set aside.
- Add the butter to an Instant Pot and set to SAUTE. Once melted, add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.
- Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often, just until the outsides start to brown, about 4 minutes. Add the tomato sauce and remaining 1/2 teaspoon salt. Stir to combine. Cover and cook on HIGH pressure for 8 minutes. Vent to immediately release the pressure.
- Uncover and stir in the coconut milk. Turn the Instant Pot back to SAUTE. Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 to 15 minutes. Turn the Instant Pot off, and then stir in the peas. Let cool for 3 to 4 minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle). Enjoy warm with rice or naan and a sprinkle of fresh cilantro.
Nutrition Facts : ServingSize 1 (of 6), about 5/6 cup with 1/2 prepared brown rice, Calories 355 kcal, Carbohydrate 32 g, Protein 36 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 79 mg, Fiber 4 g, Sugar 5 g
INSTANT POT BUTTER CHICKEN
Instant Pot butter chicken is savory and saucy and perfect with rice and naan.
Provided by Stephanie
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, 1 teaspoon of garam masala, cumin, and salt in the Instant Pot. Stir throughly and nestle the chicken in.
- Put the lid on and set the pressure to high for 10 minutes. Let the pressure release naturally for 10 minutes, then depressurize.
- Carefully open the lid and remove the chicken. Use an immersion blender and blend the sauce until smooth. Alternately, carefully transfer to a blender and blend until smooth. Let cool slightly for 3-5 minutes then stir in the butter, cream, the last teaspoon of garam masala. The sauce should be thick enough to coat the back of a spoon.
- Roughly chop the chicken then add back into the sauce. Set the Instant Pot to sauté on low, letting the chicken heat through. Top with the cilantro and enjoy with basmati and naan!
Nutrition Facts : Calories 419 kcal, Carbohydrate 8.2 g, Protein 25.9 g, Fat 31.7 g, SaturatedFat 18.1 g, Cholesterol 154 mg, Sodium 865 mg, Fiber 2.4 g, ServingSize 1 serving
INSTANT POT INDIAN BUTTER CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss the chicken with 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Set aside at room temperature. Stir the garlic, ginger, garam masala, paprika, cumin, turmeric and cayenne with 2 tablespoons water in a small bowl.
- Set an Instant Pot to sauté on high. When the pot registers hot, add 2 tablespoons butter and let melt. Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2 to 3 minutes. Add the tomato puree, sugar and 1/2 teaspoon salt, scraping up the bottom of the pot. Turn off the pot.
- Add the chicken to the pot; stir to coat. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.
- Stir the remaining 4 tablespoons butter and the heavy cream into the pot; season with salt and pepper. Divide the chicken and sauce among bowls. Top with cilantro and serve with naan or rice.
More about "instant pot indian butter chicken food"
INSTANT POT INDIAN BUTTER CHICKEN - I HEART EATING
From ihearteating.com
4.7/5 (3)Total Time 55 minsCategory Main CourseCalories 296 per serving
INSTANT POT BUTTER CHICKEN | HEALTHY INSTANT POT CHICKEN ...
From wellplated.com
4.8/5 (108)Total Time 1 hrCategory Main CourseCalories 336 per serving
- Add the coconut oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fragrant, about 30 seconds. Turn the Instant Pot to OFF. Add a splash or water or chicken broth and stir, using a sturdy plastic or wooden spoon to scrape loose any browned bits that have stuck. Make sure you remove all of the stuck on bits so that you don't trigger a burn warning.
- Add the tomato sauce and cauliflower florets and stir to combine. Lay the chicken breasts on top, then scatter the butter pieces over the top.
- Close and seal Instant Pot. Cook on Manual (HIGH) pressure for 12 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then vent to immediately release any remaining pressure.
- Carefully open the lid and transfer the chicken to a cutting board. Cut into bite-sized pieces, then return to the sauce. Stir in the half and half or coconut milk. Let cool a few minutes, then stir in the Greek yogurt (do not stir it in immediately or it will curdle). Serve with rice and a sprinkle of fresh cilantro.
30-MINUTE INDIAN BUTTER CHICKEN RECIPE | INSTANT POT ...
From twosleevers.com
Category Main CoursesCalories 336 per serving
- Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
- Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
INSTANT POT BUTTER CHICKEN - JO COOKS
From jocooks.com
4.6/5 (680)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.
INSTANT POT INDIAN BUTTER CHICKEN - JAYS SWEET N SOUR LIFE
From jayssweetnsourlife.com
4.7/5 (158)Category EntreeCuisine IndianTotal Time 35 mins
- Place a stick of butter into the pot and let it fully melt until it becomes foamy and smells amazing.
- Toss in onions and garlic and cook until halfway done, then add the coconut milk, chicken stock, and tomato paste. Mix thoroughly.
- Add the Curry Powder, Ground Cumin, Ginger, Cayenne Pepper, Garam Masala, and salt to taste.
INSTANT POT BUTTER CHICKEN - PRESSURE LUCK COOKING
From pressureluckcooking.com
4.7/5 (20)Total Time 47 minsCategory PoultryCalories 487 per serving
- Add the chicken broth, can of tomato paste and can of coconut milk, in that order. Mix thoroughly so that the tomato paste and coconut milk is totally blended in
INSTANT POT BUTTER CHICKEN - DAMN DELICIOUS
From damndelicious.net
4.8/5 (39)Category Instant PotServings 6
THE “BUTTER-CHICKEN LADY” WHO MADE INDIAN COOKS LOVE …
From newyorker.com
Is Accessible For Free FalseEstimated Reading Time 7 mins
15 BEST INDIAN RECIPES FOR THE INSTANT POT | ALLRECIPES
From allrecipes.com
Author Carl Hanson
INSTANT POT BUTTER CHICKEN {INDIAN STYLE} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
5/5 (6)Total Time 48 minsCategory Main CourseCalories 363 per serving
- Turn Instant Pot to SAUTE mode. Once hot, add the butter. Once the butter is melted, add the onion and saute for 2 minutes, stirring frequently. Add the garlic and ginger, cook until fragrant, about 1 minute. Add tomato sauce, tomato paste, garam masala, coriander, both paprika, cumin, tumeric, salt, and pepper. Cook for 3 minutes, then add in chicken thighs and chicken broth.
- Turn Instant Pot on MANUAL mode (high pressure) for 15 minutes. Once fully cooked, release pressure manually by carefully switching the valve to the venting position. Once the float valve pin drops, carefully remove the lid.
INSTANT POT BUTTER CHICKEN RECIPE IN 30 MINS | VIDEO ...
From cubesnjuliennes.com
Ratings 9Calories 345 per servingCategory Main Course
- Add finely chopped our grated onions and sauté for 1 minute or until the onions just sweats soft.
- Now, add the tomato puree, coriander powder, smoked paprika, cayenne pepper, ground turmeric, ground cumin, salt, crushed black pepper, green cardamom powder and the tomato paste. Give it a good mix.
BUTTER CHICKEN INSTANT POT RECIPE - MY HEART BEETS
From myheartbeets.com
4.9/5 (139)Calories 327 per servingCuisine Indian
- Press the sauté button and add the ghee and onions to the pot. Stir-fry the onions for 6-7 minutes or until the onions begin to brown.
- Add the garlic, ginger, and chicken. Stir-fry the chicken for 4-5 minutes, making sure to scrape any browned bits off the bottom of the pot.
INSTANT POT BUTTER CHICKEN (JUST LIKE INDIAN RESTAURANTS ...
From rasamalaysia.com
Reviews 20Calories 421 per servingCategory Instant Pot Recipes
- Trim off the excess fat on the chicken thighs with a pair of kitchen scissors. Cut into chunks. Marinate the chicken with 1/2 tablespoon chili powder and lemon juice. Set aside.
- Turn on the Instant Pot and set to Saute Mode. When the pot is fully heated, add and melt the butter. Add the garlic, ginger and stir a few times. Add the chicken and saute until the surface turns white. Add the remaining chili powder, tomato paste, ketchup, Garam Masala, salt, sugar and water. Cover the pot and select Manual and set to High pressure for 10 minutes.
- When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully, add the heavy whipping cream and chopped cilantro, stir to mix well.
INDIAN BUTTER CHICKEN IN THE INSTANT POT | THE COOKING FAMILY
From thecookingfamily.com
Cuisine IndianTotal Time 45 minsCategory Dinner, Main CourseCalories 579 per serving
- Pour diced tomatoes over chicken. Add garlic, ginger, jalapeño (if using), and spices. Stir spices gently into tomatoes.
WHOLE30 INSTANT POT BUTTER CHICKEN - THE BETTERED BLONDIE
From thebetteredblondie.com
Ratings 81Calories 553 per servingCategory Main Course
- Mix all the spices together in a small bowlUse kitchen shears to cut chicken into cubes Place all the ingredients (except the cilantro and tapioca starch) in the Instant Pot and use manual modeHit 'Pressure Cook' button (high pressure) and set the time to 15 minutes. Seal the lid and close the steam valve
- Once the timer goes off, carefully release the steam and remove the lid. Remove the cinnamon stick and discard
- To thicken the mixture, combine 1 Tbls of Tapioca starch with 1 Tbls water and whisk. Pour that into the Instant Pot with the cooked chicken and turn to saute mode. This will bring the mixture to a slight boil and will thicken the sauce Once thickened, turn IP off and serve with cauliflower rice. Top with fresh cilantro
INSTANT POT BUTTER CHICKEN - PRESSURE COOK RECIPES
From pressurecookrecipes.com
4.9/5 (138)Total Time 42 minsCategory Dinner, Entree, LunchCalories 549 per serving
- Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the skinless chicken thighs, then season one side with some kosher salt. Add 2 tbsp (30g) ghee or unsalted butter. Then, brown 2 sides of the chicken thighs in Instant Pot for 3 minutes per side. Set aside the browned chicken thighs.
- Saute Onions and Spices: Add sliced onions in Instant Pot, and saute for 4 minutes. Add minced ginger, garlic, 2 tbsp (24g) garam masala, 2 tbsp (24g) sugar, 3 tbsp (22g) paprika, 1 tsp (2g) ground turmeric, 1 ¼ tsp (2.5g) ground coriander, and 1 ¼ tsp (2.5g) ground cumin. Then, saute for another minute.
- Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot. Turn off the heat briefly.*Pro Tip - Burn Error: If your Instant Pot is more sensitive to the "BURN" notice, use 1 cup (250ml) unsalted chicken stock instead.
- Pressure Cook Butter Chicken: Add 3 tbsp (45ml) regular soy sauce, browned chicken thighs (& the meat juice!), then add freshly squeezed lemon juice from half a lemon (20ml) in Instant Pot. Layer 1 cup (225g) tomato paste on top and do not mix! Pressure Cook at High Pressure for 6 minutes*, then 10 minutes Natural Release. *Pressure Cooking Time Chart:-Chicken Breasts: High Pressure 5 mins-Boneless Chicken Thighs: High Pressure 5 mins-Chicken Drumsticks: High Pressure 7 mins-Chicken Cubes: High Pressure 2 minsRemove the lid carefully and give it a few gentle stirs so the tomato paste infuses into the sauce.
EASY INSTANT POT BUTTER CHICKEN - YUMMY TODDLER FOOD
From yummytoddlerfood.com
5/5 (3)Total Time 15 minsCategory DinnerCalories 409 per serving
- Stir together the tomatoes, ginger, garlic, garam masala, and salt (if using) in the multi-cooker. Nestle the chicken into the tomato mixture. Lock the lid and set to cook on high pressure for 10 minutes.
- When cooking is complete, press "cancel" and let the pressure naturally release for 10 minutes, then carefully quick-release any remaining pressure. (There may not be any.)
- Set the multi-cooker to "saute". Once the sauce starts to bubble, stir in the butter until melted. Add the cream and simmer until the sauce has reduced slightly, about 2 minutes. Press "cancel". Return the chicken to the sauce.
INSTANT POT INDIAN BUTTER CHICKEN WITH POTATOES
From dessertnowdinnerlater.com
5/5 (7)Category Chicken And TurkeyCuisine IndianTotal Time 32 mins
- Place the stainless steel inner pot into the Instant Pot. Select the Sauté function. Use the + or - button and set it to Normal.
- Melt 2 Tbsp of butter. Add the onions and cook, stirring often for 2-3 minutes, or until onions start to soften and turn translucent. Add minced garlic and ginger paste. Stir and cook for 10-20 seconds.
- Add the cubed chicken and spices (coriander, garam masala, turmeric, paprika, and salt). Cook, stirring often for 1-2 minutes.
INSTANT POT BUTTER CHICKEN {LOW CARB} - HOME. MADE. INTEREST.
From homemadeinterest.com
4.7/5 (42)Calories 394 per servingCategory Main
- Set your Instant Pot to SAUTE and add butter, onion and garlic. Saute for approximately 5 minutes until the onions are tender. Press OFF to cancel the saute.
- Add the chicken broth, tomato sauce, red curry paste, and tomato paste to the pot. Sprinkle in the garam masala, ground ginger, salt, and smoked paprika and stir everything together.
- Add the chicken to the liquid and lock the lid in place. Turn the pressure valve to seal it. Set to HIGH PRESSURE for 7 minutes.
- When the timer goes off do a natural release for 5 minutes and then turn the valve on top to VENTING to let the remaining steam out of the pressure cooker.
INSTANT POT BUTTER CHICKEN RECIPE - RESTAURANT STYLE ...
From prepbowls.com
5/5 (1)Category Copycat Recipes, Lunch, DinnerCuisine IndianTotal Time 25 mins
- Clean and cut the chicken, and measure all other ingredients and keep it ready. Ingredients for chicken marination - clean and cut chicken into one inch stripes or cubes , plain yogurt, pepper powder, tandoori masala powder (recommended) , plain chili powder , Kashmiri chili powder (recommended) , salt , Kasoori Methi ( crush well using hand and add) and lemon juice. Ingredients required to make the curry - thick tomato paste (recommended), heavy cream ( can leave it outside from the fridge when you start cooking, helps the cream to thaw to room temperature), unsalted butter , finely chopped onions, ginger and garlic paste , water and white granulated sugar.
- In a bowl , add all ingredients under chicken marination , mix well and let the marinade rest for one hour or more if you have time ( but not mandatory) , or marinate and cook immediately.
- I used Instant Pot Duo Evo Plus 8 Qtrs for cooking. In the Instant Pot, place the Inner Pot. Press SAUTE mode on LOW power ( because thick tomato paste will get quickly burnt in high power) . In CUSTOM settings, SET Timer to TEN minutes. Now Press START. Once it is ready and preheating is done. Add unsalted butter, once butter is melted add the chopped onions , sauté for TWO minutes or till onions turns golden brown. Add ginger and garlic paste and fry until raw smells goes, approximately 30 seconds. Then add thick tomato paste and sauté for 30 seconds ( make sure to set in LOW power to prevent tomato paste from getting burnt).
- Add the marinated chicken with the masala and sauté for TWO minutes ,Now add the given amount of water , stir well ( deglaze the pot, make sure the masala is not sticking to the bottom, to prevent burnt error). Press CANCEL ( even if the timer is still going on).
INSTANT POT BUTTER CHICKEN RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 35 mins
- Turn Instant Pot to Sauté setting. Add butter; cook until melted. Stir in onion, and cook until beginning to soften, about 5 minutes. Add garlic and ginger, cook, stirring constantly, until fragrant, about 1 minute. Stir in garam masala, salt, turmeric, and cinnamon stick. Cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato puree and tomato paste. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in chicken and water (there should be enough liquid to cover chicken). Press cancel on Instant Pot.
- Seal lid on Instant Pot. Set to pressure cook for 5 minutes on high pressure. When timer goes off, carefully follow manufacturer’s instructions for “quick releasing” Instant Pot. Let steam fully escape before opening lid.
- Transfer chicken thighs to a cutting board. Turn Instant Pot to sauté on high. Cook, stirring occasionally, until sauce is thickened and reduced, about 5 minutes. Meanwhile, cut chicken into bite-size pieces. Stir cream into sauce until combined; stir in chicken. Spoon chicken and sauce over rice; serve with warmed naan, and garnish with cilantro.
INSTANT POT BUTTER CHICKEN - EASY INSTANT POT RECIPE!
From kristineskitchenblog.com
5/5 (4)Total Time 50 minsCategory Main CourseCalories 355 per serving
- Turn the Instant Pot on saute mode and add the butter to the pot. Once the butter has melted, add the onion. Saute for 2-3 minutes, until softened.
- Add the garlic, ginger and bell pepper to the pot and cook, stirring, for 30 seconds. Press cancel to turn off saute mode.
- Pour in the ¼ cup water and stir, scraping up any bits that may be stuck to the bottom of the Instant Pot.
PRESSURE COOKER / INSTANT POT BUTTER CHICKEN
From pressurecookingtoday.com
Reviews 78Calories 389 per servingCategory Chicken
- In a blender, combine the diced tomatoes, jalapeño peppers, ginger, paprika, cumin, garam masala, and salt. Blend to a fine purée and set aside.
- Select Saute and melt the butter in the pressure cooking pot. Add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2 to 3 minutes per batch). Remove chicken thighs to a cutting board and set aside. Repeat until all the thighs are browned. Turn off the pressure cooker.
- Add tomato puree to the cooking pot and scrape the bottom of the pot to remove any browned bits.
- Slice the chicken into large bite-size pieces. Add the chicken and any accumulated juices to the pot and stir to combine. Gently stir the chicken to coat the pieces.
THE EASIEST INSTANT POT BUTTER CHICKEN - EATING INSTANTLY
From eatinginstantly.com
Ratings 24Calories 507 per servingCategory Main Course
- Add all ingredients for chicken in the order listed to Instant Pot. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 3 minutes. Meanwhile, cook rice in a rice cooker. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 3 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Stir in cream, then serve butter chicken overtop of basmati rice and garnish with cilantro. Serve with naan if desired. Enjoy!
INSTANT POT KETO INDIAN BUTTER CHICKEN RECIPE - PUREWOW
From purewow.com
3.8/5 (37)Total Time 20 minsServings 4Calories 602 per serving
- Season the chicken with 1 teaspoon of the salt and the pepper. Select Sauté on the Instant Pot. Add 1 tablespoon of the butter and the minced garlic. When the butter is melted, add half the chicken in a single layer. Cook until browned on both sides, 6 to 8 minutes, turning once. Remove the chicken from the pot and repeat with the remaining chicken and 1 additional tablespoon of butter.
- Add the onion and jalapeño to the pot. Cook, stirring often, until tender, about 3 minutes. Stir in the garam masala, ginger, cumin, turmeric and ¾ teaspoon pink salt. Cook for about 1 minute. Return the chicken to the pot. Select Cancel.
- Secure the lid on the pot and close the pressure-release valve. Set the pot to High Pressure for 10 minutes. At the end of the cooking time, allow a natural pressure release for 10 minutes, then quick-release the remaining pressure.
INSTANT POT BUTTER CHICKEN - JESSICA GAVIN
From jessicagavin.com
4.4/5 (12)Total Time 30 minsCategory EntreeCalories 421 per serving
- Select "Saute" on the Instant Pot. Allow pot to heat, it will indicate "Hot" on the display when ready.
- Add in the onions, ginger, and garlic, saute and occasionally stir until onions are tender, about 5 minutes.
- Make a well in the center of the pot. Add in 1 tablespoon of butter, garam masala, coriander, paprika, turmeric, and salt.
INSTANT POT BUTTER CHICKEN USING CHICKEN THIGHS - INSTANT ...
From dessertfortwo.com
4.3/5 (36)Total Time 50 minsCategory Dinner Recipes For TwoCalories 815 per serving
INSTANT POT BUTTER CHICKEN - RECIPES FROM A PANTRY
From recipesfromapantry.com
Ratings 10Calories 297 per servingCategory Main
- Add the tomato sauce, minced garlic, minced ginger, mild curry powder, Garam Masala, paprika, salt, and onion powder (if using) and mix together.
INSTANT POT INDIAN BUTTER CHICKEN (WITH SLOW COOKER OPTION ...
From dishesanddustbunnies.com
Cuisine InidianEstimated Reading Time 6 minsCategory Main DishTotal Time 1 hr 5 mins
- Once the Instant Pot has heated and the butter has melted (and looks clear), add the onion and garlic paste and stir. Cook for about 5 minutes.
- To the pot, add garam masala, cayenne pepper, curry powder, cumin, ground ginger and salt. Stir and cook for about 5 minutes – the spices should be getting fragrant.
INDIAN BUTTER CHICKEN RECIPE (INSTANT POT) | DESI FOOD RECIPES
From shahzadidevje.com
5/5 (6)Total Time 30 minsCategory MainCalories 270 per serving
- In a large bowl, add chicken, garlic, chilli and turmeric. Mix well, ensuring the cubes are coated with the spice mix. Place in the fridge and marinate for at least 10 minutes (ideally longer for added flavour). Meanwhile, wash, prep and gather the remaining ingredients.
- Set your Instant Pot to the saute setting. Add butter and once melted, stir in the onions. Saute for a few minutes.
- Add the chicken, stir and cook for a minute before adding tomatoes, coriander and cumin. Place the lid and close your instant pot. Cancel the saute setting and select the "meat" setting and set the time to 2 minutes.
- Let the Instant Pot release pressure naturally for 10 minutes. Release the remaining pressure, and open the lid. Turn off your Instant Pot.
INSTANT POT INDIAN BUTTER CHICKEN | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.4/5 (154)Total Time 32 minsCategory CurryPublished 2018-02-05
INSTANT POT BUTTER CHICKEN RECIPE — BRIT - CO
From brit.co
Cuisine IndianCategory EntreesAuthor Anna Monette RobertsCalories 550 per serving
EAT WHAT YOU LOVE SNEAK PEEK: INSTANT POT INDIAN BUTTER ...
From againstallgrain.com
Reviews 6Estimated Reading Time 5 mins
INSTANT POT INDIAN BUTTER CHICKEN RECIPE - SUPER HEALTHY KIDS
From superhealthykids.com
3.7/5 (51)Total Time 35 minsCategory Main CourseCalories 579 per serving
INSTANT POT BUTTER CHICKEN - 40 APRONS
From 40aprons.com
5/5 (6)Total Time 50 minsCategory Main CourseCalories 523 per serving
INSTANT POT BUTTER CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (20)Total Time 27 minsCategory Dinner, EntreeCalories 496 per serving
INSTANT POT BUTTER CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
4.6/5 (11)Total Time 40 minsCategory Main CourseCalories 671 per serving
EASY INDIAN RECIPES THAT ARE EVEN BETTER THAN TAKEOUT
From foodnetwork.ca
INSTANT POT BUTTER CHICKEN - RECIPES-GALORE.COM
From recipes-galore.com
INSTANT POT BUTTER CHICKEN STORY - EASY CHICKEN RECIPES
From easychickenrecipes.com
15 BEST INDIAN RECIPES FOR THE INSTANT POT | ALLRECIPES
From turbofuture.en.from-de.com
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