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
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
Make and share this Instant Pot Butter Chicken recipe from Food.com.
Provided by Gagoo
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Using the sauté function, melt 2 tablespoons of the butter in a 6-quart or larger pressure cooker.
- Add the onion, garlic and ginger and sauté, stirring regularly until the onions begin to brown, about 4 minutes. Add the garam masala, coriander, turmeric and salt and cook until fragrant, about 1 minute more.
- Add the tomatoes and their juices and stir to combine. Add the chicken breasts and make sure they are covered by the sauce. Seal the pressure cooker and make sure the vent is closed. Set the cooker to MANUAL, HIGH Pressure and dial down the time to 10 minutes.
- The electric pressure cooker should take 10 to 12 minutes to come to pressure, then cook for 10 minutes. Let the cooker naturally release pressure for 10 minutes more.
- Transfer the chicken breasts to a cutting board to cool slightly. Add the remaining 2 tablespoons butter and cream or coconut milk. Using an immersion blender, purée the sauce until smooth. (At this point, you can remove and reserve some of this incredible sauce for future use.).
- Cut the chicken into 1-inch pieces, return to the butter sauce, and stir to combine.
- Butter chicken is typically served over basmati rice, but brown rice, quinoa and cauliflower rice are wonderful alternatives.
Nutrition Facts : Calories 652.2, Fat 44.1, SaturatedFat 20.3, Cholesterol 216.6, Sodium 749.4, Carbohydrate 13.4, Fiber 3.4, Sugar 6.9, Protein 50.5
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
More about "instant pot quick butter chicken food"
INSTANT POT BUTTER CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (54)Total Time 35 minsCategory DinnerCalories 419 per serving
- 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.
INSTANT POT BUTTER CHICKEN - TESTED BY AMY + JACKY
From pressurecookrecipes.com
4.9/5 (149)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 - NINJA FOODI BUTTER CHICKEN
From temeculablogs.com
INSTANT POT BUTTER CHICKEN RECIPE - FOOD NETWORK
From foodnetwork.com
Cuisine IndianCategory Main-DishAuthor Food Network KitchenDifficulty Easy
HOW TO COOK CHICKEN IN INSTANT POT - BAKEBACON.COM
From bakebacon.com
INSTANT POT BUTTER CHICKEN – INSTANT POT TEACHER
HYGGE RECIPES TO BRAISE, BAKE AND SLOW COOK FOR A COZY NIGHT AT …
From goodmorningamerica.com
INSTANT POT BUFFALO CHICKEN DIP
From instantpoteats.com
INSTANT POT BUTTER CHICKEN - RECIPES FROM A PANTRY
From recipesfromapantry.com
INSTANT POT BUTTER CHICKEN (+ VIDEO) - FAMILY FOOD ON THE …
From familyfoodonthetable.com
INSTANT POT BUTTER CHICKEN - EASY INSTANT POT DINNERS
From easyinstantpotdinners.com
INSTANT POT BUTTER CHICKEN RECIPE • BETTER THAN TAKEOUT!
From foodnservice.com
INSTANT POT BUTTER CHICKEN · I AM A FOOD BLOG
From iamafoodblog.com
INSTANT POT BUTTER CHICKEN - THEHUB FROM WALMART CANADA
From ideas.walmart.ca
THE BEST INSTANT POT BUTTER CHICKEN RECIPE - FOOD NETWORK CANADA
From foodnetwork.ca
INSTANT POT BUTTER CHICKEN RECIPE - PAVANIS KITCHEN
From pavaniskitchen.com
18 QUICK AND EASY INSTANT POT CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
15 SHRIMP AND RICE INSTANT POT RECIPES - SELECTED RECIPES
From selectedrecipe.com
PRESSURE COOKER / INSTANT POT BUTTER CHICKEN
From pressurecookingtoday.com
DUTCH OVEN TURKEY BREAST | JUICY AND TENDER
From thymeandjoy.com
INSTANT POT BUTTER CHICKEN - SPARKLES TO SPRINKLES
From sparklestosprinkles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love