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–+ servings
David Murphy

Instant Pot Butter Chicken

I love delicious and easy this Instant Pot Butter chicken is to make, and how it so much more delicious than takeout!
MyWW SmartPoints as is with no changes:
GREEEN: 12 BLUE: 12 PURPLE: 12
Serving size approximately 1 cup.
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Prep Time 8 minutes
Cook Time 5 minutes
Additional Time 16 minutes
Total Time 29 minutes
Servings: 6
Course: Instant Pot
Cuisine: Indian

Ingredients
  

  • 16 ounces tomato sauce
  • 3 garlic cloves minced
  • 1 tbsp curry powder
  • 1 tsp Garam Masala
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • ½ tsp sugar
  • Salt to taste
  • 2 tbsp unsalted butter cubed
  • 2 lb diced chicken thigh meat
  • 2/3 cup heavy cream or coconut milk

Instructions
 

  1. 1. Add the tomato sauce, minced garlic, curry powder, Garam Masala, paprika, onion powder, sugar and salt to the Instant Pot and mix together.
  2. 2. Add in the diced chicken thighs and butter on top.
  3. 3. Cover your Instant Pot, seal, select pressure cook / manual setting, high pressure and set the timer for 6 minutes.
  4. 4. When done, press cancel and let the pressure release naturally for 5 minutes then quick pressure release the rest of the pressure.
  5. 5. Set the Instant Pot to the Sauté mode, and mix in the heavy cream. Allow to simmer till the butter sauce thickens to your taste.
  6. 6. Press the cancel button to switch off the heat and serve over your jasmine rice or riced cauliflower.

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