Cooking your favorite Indian dish just got so much easier! This Instant Pot Indian butter chicken makes a great weeknight meal. Only 2 spices, 10 minutes of prep, and 10 minutes in the pressure cooker! Plus, we’ve made a few healthier modifications for your healthy family!
I’m seriously in love with my Instant Pot! I find myself using it almost daily. It just makes cooking and cleanup so much easier for so many meals – and they turn out so well too!
Instant Pot Indian Butter Chicken
Ingredients
13.5 ounce – coconut milk, unsweetened
6 ounce – tomato paste, canned
1 tablespoon – ginger root, fresh
4 clove – garlic
2 tablespoon – curry powder
1 tablespoon – garam masala spice
1/2 teaspoon – salt
1 cup – green beans
2 cup – cauliflower, florets
1/2 medium – onion
1/2 pound – chicken breast
1 – cooking spray
2 tablespoon – butter, unsalted
1/2 cup – Greek yogurt, plain
Directions
In a small bowl, whisk together a can of light coconut milk, tomato paste, grated fresh ginger, minced garlic, spices, and salt.
Cut green beans and cauliflower into bite-sized pieces. Dice onion into small pieces. Cut chicken into small cubes.
Spray the inside of the Instant Pot with cooking spray. Layer onion, then veggies, then chicken. Pour the coconut-spice mixture over the top and agitate just a little so it evenly coats everything. Cube the butter and sprinkle on top.
Close the lid of the Instant Pot and make sure the vent is sealed. Push "manual" and make sure high pressure is selected, then set the time to 10 minutes.
Once done cooking, press "Cancel" to turn off the heat, then open the vent to do a quick release of the pressure.
Add Greek yogurt and mix well. The bottom may have a layer of cooked sauce, so just avoid scraping this if you do not want to mix it in.
Serve with brown rice and/or naan. Enjoy!