Whole30 Instant Pot Butter Chicken

Whole30 Instant Pot Butter Chicken

from thebetteredblondie.com
35 min
6 servings

Ingredients

  • 1 tsp Salt
  • 2 Tbls Garam Masala
  • 1 tsp Cumin
  • 1 Tbls Chili Powder
  • 1 Cinnamon Stick
  • 1/4 tsp Cayenne Pepper (optional )
  • 2 lbs Chicken Thighs (boneless; skinless cubed)
  • 1 can Coconut Milk (full fat)
  • 14.5 oz. Can of Tomato Sauce
  • 2 Tbls Ghee
  • 2 Tbls Lemon Juice
  • 3 cloves Garlic (minced)
  • 1 Tbls Fresh Ginger (grated)
  • 1 Tbls Tapioca Starch (optional to thicken**)
  • 2 Tbls Fresh Cilantro (chopped)

Directions

  1. 1

    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

  2. 2

    Once the timer goes off, carefully release the steam and remove the lid. Remove the cinnamon stick and discard

  3. 3

    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