INSTANT POT® BUTTER CHICKEN

Instant Pot® Butter Chicken image

If you're looking for a recipe that delivers authentic Indian flavor without a long ingredient list, you've found it! The secret to creating robust flavor with this Instant Pot® version of butter chicken starts with a pre-pressure sauteeing of the key ingredients. It's a tender take on chicken that's perfect for a weeknight meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1 tablespoon vegetable oil
3 lb boneless skinless chicken thighs, cut into 2-inch pieces, patted dry
1/2 cup diced yellow onion
5 cloves garlic, finely chopped
2 tablespoons finely chopped peeled gingerroot
2 tablespoons garam masala
1/4 cup canned Muir Glen™ organic tomato paste
1/2 teaspoon salt
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup heavy whipping cream
2 tablespoons cornstarch
1/4 cup cilantro leaves, stems removed

Steps:

On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter and oil in insert. Add half of the chicken; cook about 10 minutes, turning once, until browned. Using slotted spoon, transfer to medium bowl. Repeat with remaining half of chicken; transfer to bowl with browned chicken. Select CANCEL.
Select SAUTE; adjust to normal. Add onion to insert; cook about 2 minutes or until softened. Add garlic and gingerroot; cook and stir 1 minute. Add garam masala; cook 15 seconds. Add tomato paste and salt; cook and stir 30 seconds. Add chicken broth, and scrape bottom of insert with wooden spoon. Stir chicken back into mixture in insert. Select CANCEL.
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
In small bowl, beat whipping cream and cornstarch with fork. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Stir in cream mixture; cook 1 to 2 minutes, stirring frequently, until thickened.
Top with cilantro leaves. Serve over rice, if desired.

Nutrition Facts : Calories 350, Carbohydrate 6 g, Cholesterol 190 mg, Fat 3 1/2, Fiber 0 g, Protein 36 g, SaturatedFat 9 g, ServingSize About 1 Cup, Sodium 470 mg, Sugar 2 g, TransFat 0 g