Instant Pot Butter Chicken

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

14 oz diced tomatoes (1 can, undrained)

6 cloves garlic (minced)

1 tbsp ginger (minced)

1 tsp ground turmeric

1 tsp ground cayenne pepper

1 tsp smoked paprika

2 tsp garam masala

1 tsp ground cumin

1 tsp salt

1 lb chicken breast (boneless skinless, or thighs)

1/2 cup butter (cubed)

1/2 cup heavy cream

1/2 cup fresh cilantro (chopped)

Directions

Add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, 1 teaspoon of garam masala, cumin, and salt in the Instant Pot. Stir throughly and nestle the chicken in.

Put the lid on and set the pressure to high for 10 minutes. Let the pressure release naturally for 10 minutes, then depressurize.

Carefully open the lid and remove the chicken. Use an immersion blender and blend the sauce until smooth. Alternately, carefully transfer to a blender and blend until smooth. Let cool slightly for 3-5 minutes then stir in the butter, cream, the last teaspoon of garam masala. The sauce should be thick enough to coat the back of a spoon.

Roughly chop the chicken then add back into the sauce. Set the Instant Pot to sauté on low, letting the chicken heat through. Top with the cilantro and enjoy with basmati and naan!

Nutrition

• Calories: 419 kcal
• Total Fat: 31.7 g
• Saturated Fat: 18.1 g
• Cholesterol: 154 mg
• Sodium: 865 mg
• Total Carbohydrate: 8.2 g
• Dietary Fiber: 2.4 g
• Protein: 25.9 g