Healthy Instant Pot Butter Chicken

Healthy Instant Pot Butter Chicken

Prep Time Prep: 8m Cook Time Cook: 15m Total Time Total: 23m

Yield: 4 people

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Main Course

This Healthy Instant Pot Butter Chicken is a lightened up version that takes less than 30 minutes to make and is still rich and creamy. Whole30 option available 

  • 4 tsp garlic paste
  • 5 tsp tomato paste
  • 1 cup tomato passata
  • 3 - 4.5 tbsp* garam marsala (OR to taste, see note)
  • 0.5 tbsp coriander
  • 0.5 tsp cumin
  • 1 tbsp smoked paprika
  • 1 tsp turmeric
  • 1 cup chicken stock (using 1 tsp Better than Bullion Chicken mixed with water)
  • 2 lb chicken thighs, drumsticks, breast
  • 1 cup milk (swap for coconut milk for whole30)
  • 2 tbsp flour or cornstarch (skip for whole30)
  • optional: parsley for garnish
  1. On the sauté function of your Instant Pot, place in your garlic paste, tomato paste, spices, and passata and stir.
  2. After 2 minutes, mix in your chicken stock, and add your chicken. The liquid should cover your chicken.
  3. Set 15 minutes on the Pressure Cook option. (Please follow the manufacturer's guide)
  4. After the cycle is over, following the manufacturer's guide, open the lid. Switch the Instant Pot setting back to sauté and add in the milk (or coconut milk). 
  5. On the sauté function, let it cook down for a couple minutes/simmer if it is not as thick as you'd like it yet. 
  6. If the sauce isn't as thick as you'd like it (because we are not using heavy cream), in a small bowl, put 2 tbsp of flour and a scoop of the sauce and mix together until the flour as dissolved in. Add more liquid if needed. Once the sauce in the bowl has thickened, stir it back into your Instant Pot. If you are on Whole30, skip the flour/cornstarch method and just let the sauce simmer until thickened.
  7. Turn off the Instant Pot and garnish with parsley. Serve warm over rice and/or with a naan. If you are on Whole30, serve with cauliflower rice

Ingredients

  • 4 tsp garlic paste
  • 5 tsp tomato paste
  • 1 cup tomato passata
  • 3 - 4.5 tbsp* garam marsala (OR to taste, see note)
  • 0.5 tbsp coriander
  • 0.5 tsp cumin
  • 1 tbsp smoked paprika
  • 1 tsp turmeric
  • 1 cup chicken stock (using 1 tsp Better than Bullion Chicken mixed with water)
  • 2 lb chicken thighs, drumsticks, breast
  • 1 cup milk (swap for coconut milk for whole30)
  • 2 tbsp flour or cornstarch (skip for whole30)
  • optional: parsley for garnish

Instructions

  1. On the sauté function of your Instant Pot, place in your garlic paste, tomato paste, spices, and passata and stir.
  2. After 2 minutes, mix in your chicken stock, and add your chicken. The liquid should cover your chicken.
  3. Set 15 minutes on the Pressure Cook option. (Please follow the manufacturer's guide)
  4. After the cycle is over, following the manufacturer's guide, open the lid. Switch the Instant Pot setting back to sauté and add in the milk (or coconut milk). 
  5. On the sauté function, let it cook down for a couple minutes/simmer if it is not as thick as you'd like it yet. 
  6. If the sauce isn't as thick as you'd like it (because we are not using heavy cream), in a small bowl, put 2 tbsp of flour and a scoop of the sauce and mix together until the flour as dissolved in. Add more liquid if needed. Once the sauce in the bowl has thickened, stir it back into your Instant Pot. If you are on Whole30, skip the flour/cornstarch method and just let the sauce simmer until thickened.
  7. Turn off the Instant Pot and garnish with parsley. Serve warm over rice and/or with a naan. If you are on Whole30, serve with cauliflower rice