Instant Pot Butter Chicken

• 份量: 6 servings
• 活動時間: 5 minutes
• 總時間: 15 minutes

食材

14 ½ ounce can fire-roasted crushed tomatoes (without chili peppers)

1 tablespoon grated fresh ginger (from about 1 1/4-inch piece)

2 garlic cloves (minced; or 1 teaspoon garlic powder)

1 teaspoon garam masala

1 teaspoon kosher salt (optional)

1 pound boneless skinless chicken thighs (trimmed)

2 tablespoons unsalted butter (cut into cubes)

¼ cup heavy cream

2 cups fully cooked rice

Fresh lime juice, chopped fresh cilantro, and/or naan bread, optional

步驟

Stir together the tomatoes, ginger, garlic, garam masala, and salt (if using) in the multi-cooker.

Nestle the chicken into the tomato mixture. Lock the lid and set to cook on high pressure for 10 minutes.

When cooking is complete, press "cancel" and let the pressure naturally release for 10 minutes, then carefully quick-release any remaining pressure. (There may not be any.)

Chop the chicken in the pot with a pair of kitchen scissors, or shred with two forks.

Stir in the butter and cream.

Serve over rice with plain yogurt, chopped or thinly sliced cucumbers, lime juice, cilantro, and/or naan bread as desired.

營養

• 卡路里: 409 kcal
• 總脂肪: 11 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 4 g
• 反式脂肪: 1 g
• 膽固醇: 95 mg
• 鈉: 553 mg
• 總碳水化合物: 55 g
• 膳食纖維: 2 g
• 總糖: 3 g
• 蛋白質: 20 g