Instant Pot "Butter" Chicken (with Coconut Milk)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
266 kcal
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Course
Main Course
Instant Pot "Butter" Chicken (with Coconut Milk)
Description
The recipe starts by blending diced tomatoes, onion, garlic, ginger, and a combination of garam masala, cumin, and cayenne pepper into a smooth sauce base. Chicken breasts are layered above this sauce in the Instant Pot, sprinkled with salt, and pressure cooked at high settings for 10 minutes. The rich sauce absorbs into the chicken, resulting in tender, well-seasoned pieces.
With the addition of coconut cream and tomato paste after blending, the dish gains a creamy consistency and vibrant color. The preparation method simplifies traditional butter chicken by leveraging pressure cooking, which reduces active cooking time while preserving flavor complexity.
To accompany the dish, white rice can be cooked at the same time using a bowl set on a trivet inside the pot, saving effort and ensuring a coordinated meal. The recipe cautions against substituting brown rice for this method due to longer cooking times.
Ingredients
- 1 (14 oz) can diced tomatoes (and their juices)
- 1 yellow onion , cut into chunks
- 4 cloves garlic
- 1 tablespoon ginger about 1-inch peeled, fresh, minced
- 1 teaspoon garam masala
- 1 teaspoon cumin ground
- 1/2 teaspoon cayenne pepper (use less for a mild dish)
- 1 pound chicken breast each breast should be 8-12 oz, boneless skinless
- 1 teaspoon salt plus more to taste, fine sea salt
- 1/2 cup coconut cream (the solid part in a can of coconut milk)
- 1 (6 oz.) can tomato paste (no salt added)
- cilantro for garnish, fresh
- 1 cup white rice for optional pot-in-pot cooking, dry
Instructions
- In a blender, combine the diced tomatoes, onion, garlic, ginger, garam masala, cumin, and cayenne pepper. Blend until smooth.
- Pour the blended tomato mixture into the bottom of the Instant Pot, then place the chicken breasts on top. Sprinkle 1 teaspoon of salt over the chicken, then secure the lid. Move the steam release valve to "Sealing" then cook at high pressure for 10 minutes.
- Tip: You can cook a bowl of white rice at the same time as the chicken. To do this, place a 2-inch trivet over the chicken, then set a bowl on top of that. Rinse 1 cup of white rice in a fine mesh strainer, then add the drained rice to the bowl. Add in 1 cup of water and stir well, then secure the lid and cook as directed.
- Let the pressure naturally release for 10 minutes. When the screen reads LO:10, you can move the steam release valve to "Venting" to release any remaining pressure. When the floating valve in the lid drops, it's safe to open the lid.
- Use oven mitts to remove the bowl of rice and the trivet, if you did the pot-in-pot cooking. Use tongs to transfer the cooked chicken to a cutting board, and stir the 1/2 cup of coconut milk and the can of tomato paste into the tomato sauce in the pot. (The tomato paste helps to thicken the sauce and makes it a nice red color, but you can leave it out if you don't have any on hand. It still tastes great without it.)
- Use 2 forks to shred the chicken, or use a knife to cut it into chunks. then add the shredded chicken back into the pot. Taste and adjust the seasoning as needed. You can add more salt (I usually add another 1/2 teaspoon) or a squeeze of lemon juice if you need to brighten up the flavor.
- Serve warm over rice, with fresh cilantro on top. The leftover chicken will keep in an airtight container in the fridge for up to 3 days in the fridge.
Notes
- Do not use brown rice for the pot-in-pot method, as it requires longer cooking time.
- See the Instant Pot Brown Rice tutorial for guidance if preferring brown rice separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 729mg | 30% |
| Potassium | 771mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 15mg | 17% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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