{"id":3163,"date":"2023-08-30T15:22:46","date_gmt":"2023-08-30T15:22:46","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3163"},"modified":"2026-01-01T19:35:45","modified_gmt":"2026-01-01T19:35:45","slug":"instant-pot-butter-chicken","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/instant-pot-butter-chicken\/","title":{"rendered":"Instant Pot Butter Chicken"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Instant Pot Butter Chicken<\/span><\/h2>\n
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An easy, healthy recipe for Indian butter chicken made with easy to find ingredients. Delicious and not too spicy!<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Erin Clarke at Well Plated<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> tablespoon<\/span> coconut oil<\/span> (or canola oil)<\/span><\/li>
  • 1<\/span> small yellow onion diced<\/span> about 1 cup<\/span><\/li>
  • 4<\/span> cloves<\/span> minced garlic about 4 teaspoons<\/span><\/li>
  • 1<\/span> tablespoon<\/span> minced fresh ginger<\/span><\/li>
  • 1\u00bd<\/span> tablespoons<\/span> curry powder<\/span><\/li>
  • 2<\/span> teaspoons<\/span> garam masala<\/span><\/li>
  • 1<\/span> teaspoon<\/span> chili powder<\/span><\/li>
  • \u00be<\/span> teaspoon<\/span> kosher salt<\/span><\/li>
  • Splash of water or low sodium chicken broth<\/span><\/li>
  • 1<\/span> (28oz) can<\/span> tomato sauce<\/span><\/li>
  • 1<\/span> small cauliflower or \u00bd large head<\/span> cut into florets (about 4\u00bd cups)<\/span><\/li>
  • 2<\/span> pounds<\/span> boneless<\/span> skinless chicken breasts<\/span><\/li>
  • 2<\/span> tablespoons<\/span> unsalted butter cut into small pieces<\/span> use coconut oil to make dairy free<\/span><\/li>
  • \u00bd<\/span> cup<\/span> half-and-half or full-fat coconut milk<\/span> do not use light coconut milk, as it will water down the sauce<\/span><\/li>
  • \u00bd<\/span> cup<\/span> plain nonfat Greek yogurt or non-dairy yogurt to make dairy-free<\/span><\/li>
  • Prepared brown rice or Turmeric Rice<\/span> quinoa, or Homemade Naan, for serving<\/span><\/li>
  • Chopped fresh cilantro for serving<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Add the coconut\/canola oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fragrant, about 30 seconds. Turn the Instant Pot to OFF. Add a splash of water or chicken broth and stir, using a sturdy plastic or wooden spoon to scrape loose any browned bits that have stuck. Make sure you remove all of the stuck-on bits so that you don't trigger a burn warning.<\/span><\/div><\/li>
    • Add the tomato sauce and cauliflower florets and stir to combine. Lay the chicken breasts on top, then scatter the butter pieces over the top.<\/div><\/li>
    • Close and seal Instant Pot. Cook on Manual (HIGH) pressure for 12 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then vent to immediately release any remaining pressure.<\/div><\/li>
    • Carefully open the lid and transfer the chicken to a cutting board. Cut into bite-sized pieces, then return to the sauce. Stir in the half-and-half or coconut milk. Let cool a few minutes, then stir in the Greek yogurt (do not stir it in immediately or it will curdle). Serve with rice and a sprinkle of fresh cilantro.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      TO STORE<\/strong>: Refrigerate leftovers in an airtight container in the refrigerator for up to 3 days.<\/span>
      <\/div>\nTO REHEAT<\/strong>: Gently rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.\u00a0<\/span>
      <\/div>\nTO FREEZE<\/strong>: Freeze butter chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.\u00a0<\/span>
      <\/div>\n
      <\/span>Bryan’s notes:<\/span><\/h5>\nI tried this, and it turned out well. As the description says, it isn’t spicy (i.e. not hot). You could always crank up the heat if you want. My lovely wife doesn’t take well these days to spicy food, but she said she enjoyed this, and agreed it wasn’t hot.<\/span>
      <\/div>\nWe did agree that this dish needs more vegetables, either incorporated into the dish, or on the side. One recipe I’ve seen incorporated sliced carrots, green beans, and spinach.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3160,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1598,1924,136,139,909],"tags":[],"class_list":["post-3163","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bryans-favorites","category-curry","category-entree","category-indian","category-instant-pot"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2023\/08\/Healthy-Instant-Pot-Butter-Chicken.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3163"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3163\/revisions"}],"predecessor-version":[{"id":3170,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3163\/revisions\/3170"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3160"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}