Instant Pot Butter Chicken

Instant Pot Butter Chicken

from damndelicious.net

Yes, you can EASILY make restaurant-quality butter chicken right in your pressure cooker! The flavors are amazing and the chicken is perfectly melt-in-your-mouth tender! Serve with rice and naan for the best home-cooked meal ever.

Ingredients

  • 1 cupbasmati rice
  • ¼ cupunsalted butter
  • ½sweet onion (diced)
  • 1 smallred bell pepper (diced)
  • 4 clovesgarlic (minced)
  • 1 tablespoonfreshly grated ginger
  • 1 ½ teaspoonsgaram masala
  • 1 teaspoonground turmeric
  • 1 teaspoonsmoked paprika
  • 1 teaspoonground cumin
  • ¼ teaspoonground cayenne pepper (optional)
  • kosher salt and freshly ground black pepper (to taste)
  • 1can petite diced tomatoes
  • 1can tomato sauce
  • ½ cupchicken stock
  • 2 poundsboneless, skinless chicken breasts (cut into 1-inch chunks)
  • ½ cupheavy cream
  • 2 tablespoonsall-purpose flour
  • ¼ cupchopped fresh cilantro leaves

Directions

  1. 1

    In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

  2. 2

    Set a 6-qt Instant Pot® to the high saute setting. Add butter, onion and bell pepper. Cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin and cayenne pepper, if using, until fragrant, about 1 minute; season with salt and pepper, to taste.

  3. 3

    Stir in diced tomatoes, tomato sauce, chicken stock and chicken.

  4. 4

    Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

  5. 5

    In a small bowl, whisk together heavy cream and flour; set aside.

  6. 6

    Select high sauté setting. Stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in cilantro; season with salt and pepper, to taste.

  7. 7

    Serve immediately with rice.