Instant Pot Butter Chicken

Name: Instant Pot Butter Chicken
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter; 1 onion, diced; 7 garlic cloves, minced; 1 -2 tablespoon fresh ginger, minced; 1 tablespoon garam masala; 2 teaspoons coriander powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cumin; 1/8-1/4 teaspoon cayenne; 3 boneless skinless chicken breasts, cubed; 2 tablespoons honey (optional); 28 ounces crushed tomatoes; 1/2-1 cup cream (or coconut cream); 1/4 cup cilantro, chopped

Submitted by Jen in Victoria

"So easy! You can even use partially frozen chicken breasts and it turns out great."

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Ready In:: 1hr
Ingredients:: 15
Serves:: 4

ingredients

2 tablespoons butter
1 onion, diced
7 garlic cloves, minced
1 -2 tablespoon fresh ginger, minced
1 tablespoon garam masala
2 teaspoons coriander powder
1 teaspoon salt
¹⁄₂ teaspoon black pepper
¹⁄₂ teaspoon cumin
¹⁄₈ - ¹⁄₄ teaspoon cayenne
3 boneless skinless chicken breasts, cubed
2 tablespoons honey (optional)
28 ounces crushed tomatoes
¹⁄₂ - 1 cup cream (or coconut cream)
¹⁄₄ cup cilantro, chopped

directions

Press the “saute” button on the Instant Pot, and add the butter and onions to the pot. Stir-fry the onions until soft.
Add the garlic and ginger; stir-fry for 30 seconds.
Stir in the spices and honey (if using), then add the chicken and mix until well combined. Continue to stir this for 4-5 minutes to sear the chicken.
Add the crushed tomatoes, then cover and lock the lid. Press the “Poultry” button to begin the pressure cooking. It will automatically be set for 15 minutes. Make sure the steam valve is closed.
Once the food is done, the Instant Pot will automatically switch to the “Keep Warm” mode. Allow the pressure to release naturally or use the quick release if you want your food on your plate sooner.
Unlock the lid and stir in the cream.
Garnish with cilantro if desired, then serve.