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Instant Pot Butter Chicken

Author Jordan Clapp - Organically Optimistic

Ingredients

To Cook:

  • 14 oz. canned, diced tomatoes
  • 6 cloves garlic, whole
  • 1 tsp. minced ginger I have also used ginger paste or ground ginger if fresh is not available
  • 1.5 tsp. garam masala
  • 1 tsp. ground turmeric
  • 1 tsp. smoked paprika
  • 1 tsp. sea salt
  • 1 tsp. ground cumin
  • 1/4 tsp. chipotle powder
  • 1 pound boneless skinless chicken thighs breasts, legs, or other cuts can also be used

To Finish:

  • 4 oz. grassfed butter or coconut oil if dairy free
  • 4 oz. full-fat coconut milk

Instructions

  1. Place the tomatoes, garlic, ginger, and dried spices in the Instant Pot. Place the chicken on top of these ingredients.

  2. Seal the Pot, and set for 10 minutes on Manual. If using frozen chicken, set for 15 minutes.

  3. Once the cook time has expired, allow for Natural Pressure Release for 10 minutes, then release remaining pressure and open the Pot.

  4. Remove the chicken and place it in a serving dish or Pyrex container.

  5. Allow the cooking liquid/tomatoes to cool slightly (about 10 minutes). To finish the sauce, either use and immersion wand or traditional blender to blend the cooking liquid and tomatoes with the butter and coconut milk. Upon blending, the mixture should become creamy and orange in color.

  6. Pour half the sauce over the chicken and serve.

  7. Store the other half of the sauce in a mason jar in the freezer for another time. I like to use it over my Easy Peasy Whole Chicken or over Shrimp with veggies. Yum!