INSTANT POT QUICK BUTTER CHICKEN
This is quick & light, not so much butter & cream. Using instapot this comes together in half hour.
Provided by ron.reeder
Categories Chicken
Time 30m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- Instapot on sauté. Add oil. Wait till warm. Add onion, wait till soft. Add ginger & spice powders, wait till fragrant, about 30 seconds. Instapot off.
- Add water or chicken stock, scrape sides.
- Add tomato sauce.
- add Cauliflower, chicken, tofu, butter.
- Instapot pressure cook HIGH 10 minutes. Allow slow release (10 minutes).
- Remove chicken cut into bite sized pieces, put back in pot.
- add cream or coconut milk.
- let cool a bit then add yogurt.
- stir, serve with either: nan, rice. (See recipe for home made nan).
Nutrition Facts : Calories 252.6, Fat 14.8, SaturatedFat 6.7, Cholesterol 64.2, Sodium 1630.3, Carbohydrate 15.6, Fiber 3.7, Sugar 9.4, Protein 16.8
INSTANT POT® BUTTER CHICKEN FROM FROZEN
When I wanted butter chicken, but my chicken was frozen, I used my favorite butter chicken recipe (Easy Indian Butter chicken on this site) with some slight changes and pressure cooked it. I like serving this with naan or cooked rice.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 3
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter; saute until fragrant, 3 to 5 minutes. Add frozen chicken, then pour tomato sauce on top. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then use the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
- Add whipping cream, tandoori seasoning, garam masala, and cayenne pepper; stir to combine. Serve immediately garnished with cilantro.
Nutrition Facts : Calories 400.3 calories, Carbohydrate 9.6 g, Cholesterol 132.1 mg, Fat 33 g, Fiber 2.8 g, Protein 18.8 g, SaturatedFat 19.9 g, Sodium 610 mg, Sugar 3.8 g
INSTANT POT BUTTER CHICKEN
This dish is beloved for a reason -- it's warm, comforting and flavorful. And since there's no need to marinate the chicken first, it's perfect for a last-minute dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Set a 6-quart Instant Pot® to high saute and melt 4 tablespoons of the butter (see Cook's Note). Add the ginger, fenugreek leaves, fenugreek seeds, garam masala, garlic, cardamom, onion, serrano, cinnamon stick and 1 tablespoon salt and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Stir in the tomato paste and cook, stirring frequently and scraping the bottom of the pot so that it doesn't burn, until it turns a brick red. Deglaze with 3 cups water and stir to combine. Add the tomatoes and layer the chicken on top.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Remove the cinnamon stick and discard. Transfer the chicken to a plate, cover loosely with foil and set aside until ready to serve.
- Set the pot to high saute and continue to cook the sauce, stirring occasionally, until reduced by half, 25 to 30 minutes. Turn off the pot and puree the sauce with an immersion blender. (Or transfer to a blender, let cool a few minutes and puree until completely smooth.) Add the cream and remaining 4 tablespoons butter and continue to blend until the butter is melted and the mixture is smooth and creamy and no streaks of cream remain.
- Cut the chicken into 1-inch pieces and stir into the sauce. Let sit until heated through, about 5 minutes. Serve the chicken and sauce topped with cilantro over steamed basmati rice and naan alongside.
INSTANT POT BUTTER CHICKEN
Make and share this Instant Pot Butter Chicken recipe from Food.com.
Provided by Gagoo
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Using the sauté function, melt 2 tablespoons of the butter in a 6-quart or larger pressure cooker.
- Add the onion, garlic and ginger and sauté, stirring regularly until the onions begin to brown, about 4 minutes. Add the garam masala, coriander, turmeric and salt and cook until fragrant, about 1 minute more.
- Add the tomatoes and their juices and stir to combine. Add the chicken breasts and make sure they are covered by the sauce. Seal the pressure cooker and make sure the vent is closed. Set the cooker to MANUAL, HIGH Pressure and dial down the time to 10 minutes.
- The electric pressure cooker should take 10 to 12 minutes to come to pressure, then cook for 10 minutes. Let the cooker naturally release pressure for 10 minutes more.
- Transfer the chicken breasts to a cutting board to cool slightly. Add the remaining 2 tablespoons butter and cream or coconut milk. Using an immersion blender, purée the sauce until smooth. (At this point, you can remove and reserve some of this incredible sauce for future use.).
- Cut the chicken into 1-inch pieces, return to the butter sauce, and stir to combine.
- Butter chicken is typically served over basmati rice, but brown rice, quinoa and cauliflower rice are wonderful alternatives.
Nutrition Facts : Calories 652.2, Fat 44.1, SaturatedFat 20.3, Cholesterol 216.6, Sodium 749.4, Carbohydrate 13.4, Fiber 3.4, Sugar 6.9, Protein 50.5
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- Add the coconut 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 or 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.
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- 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.
- 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.
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