Instant Pot Butter Chicken Recipe

Instant Pot Butter Chicken Recipe

from myheartbeets.com
5 servings

Ingredients

  • 2 tablespoons ghee
  • 1 onion (diced)
  • 5 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 1/2 pounds skinless and boneless chicken thighs (cut into quarters)
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cumin
  • 1 15 ounce can tomato sauce
  • 2 green bell peppers (chopped into medium-sized chunks/squares)
  • 1/4 cup heavy cream or full-fat coconut milk (adjust to preference)
  • 1 teaspoon crushed dried fenugreek leaves (kasoori methi)
  • Cilantro (garnish)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Add the spices and give everything a good mix.

  4. 4

    Stir in the tomato sauce.

  5. 5

    Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.

  6. 6

    Open the valve to quick release any remaining pressure.

  7. 7

    Press the sauté button, add the bell peppers and cook until they soften to your liking.

  8. 8

    Stir in the cream and fenugreek leaves.

  9. 9

    Garnish with cilantro if desired, then serve.