Easy Instant Pot Butter Chicken (thetypicalmom.com)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 thigh, bone and skin removed Chicken Thigh 1.5 cup, fluid (yields 2 cups whip Heavy Whipping Cream 1.5 cup Tomato Sauce .5 medium (2-1/2" dia) Onions, raw 5 tbsp Butter, salted 3 tsp Garlic 3 tsp Ginger Root 1.5 tsp Chili powder 1.5 serving 1/2 tsp. Cumin Powder (by ANEWAY) 3 tsp Garam Masala (by BIGGIRL2082010) 2 tbsp Argo 100% Pure Corn Starch
Instructions
Turn your Instant Pot to saute, medium, and add butter.
When butter is melted add cubed chicken and onion.
Cook just enough for chicken pieces to cook just a touch on the outside.
Add all other ingredients into your Instant Pot or pressure cooker and mix together well.
Put lid on and close steam valve.
Set Instant Pot to manual, pressure, low, for 5 minutes. (enough time if cut into bite size pieces, if larger pieces increase time)
When done move steam valve just slightly so steam comes out slowly.
Carefully lift lid. Serve immediately or remove chicken and set to saute low for just a few minutes. Put some of the hot liquid in a small bowl with 1 tbsp of cornstarch and whisk together, add back into the pot and stir. May do this again with another tbsp. depending on how thick you want the sauce to be.
Sauce will thicken more as it sits. Turn off, add chicken back in, and serve with rice and/or naan.
Serving Size: 6oz
Number of Servings: 6
Recipe submitted by SparkPeople user KIMBERLYPO.
Turn your Instant Pot to saute, medium, and add butter.
When butter is melted add cubed chicken and onion.
Cook just enough for chicken pieces to cook just a touch on the outside.
Add all other ingredients into your Instant Pot or pressure cooker and mix together well.
Put lid on and close steam valve.
Set Instant Pot to manual, pressure, low, for 5 minutes. (enough time if cut into bite size pieces, if larger pieces increase time)
When done move steam valve just slightly so steam comes out slowly.
Carefully lift lid. Serve immediately or remove chicken and set to saute low for just a few minutes. Put some of the hot liquid in a small bowl with 1 tbsp of cornstarch and whisk together, add back into the pot and stir. May do this again with another tbsp. depending on how thick you want the sauce to be.
Sauce will thicken more as it sits. Turn off, add chicken back in, and serve with rice and/or naan.
Serving Size: 6oz
Number of Servings: 6
Recipe submitted by SparkPeople user KIMBERLYPO.
Nutritional Info Amount Per Serving
- Calories: 417.1
- Total Fat: 34.7 g
- Cholesterol: 164.6 mg
- Sodium: 479.3 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.4 g
- Protein: 16.0 g
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