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Instant Pot™ Butter Chicken

instant pot™ butter chicken Entree
Instant Pot™ Butter Chicken
  • Prep 45 min
  • Total 1 hr 5 min
  • Servings 8

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. MORE+ LESS-

November 9, 2018
Progresso Broth
Make with
Progresso Broth

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

Hide Images
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Top with cilantro leaves. Serve over rice, if desired.

Expert Tips

  • Don’t substitute chicken breasts for the thighs. Tender chicken thighs are better suited for the pressure of the Instant Pot™.
  • Like it hot? Add 1/4 to 1/2 teaspoon ground red pepper (cayenne) when adding the garam masala.

Nutrition Information

Nutrition Facts

Serving Size: About 1 Cup
Calories
350
Calories from Fat
170
% Daily Value
Total Fat
19g
30%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
190mg
64%
Sodium
470mg
20%
Potassium
440mg
12%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
36g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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