Instant Pot Quick Butter Chicken

Name: Instant Pot Quick Butter Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 tbsp oil; 1 small onion; 4 garlic cloves; 1 tbsp minced ginger; 1.5 curry powder; 2 tsp garam masala; 1 tsp chili powder; 1 tsp cumin; 0.75 tsp kosher salt; 0.25 cup water; 1 can tomato sauce (28 ounce); 4.5 cup cauliflower; 2 boneless skinless chicken breasts; 1 brick medium firm tofu; 2 tbsp butter; 0.5 cup half-and-half; 0.5 cup plain nonfat Greek yogurt; 0.5 cup chopped cilantro

Chicken, tofu and cauliflower cooked in a pan and spiced with ginger and curry powder for a South Asian dish. It comes to the table with either.

30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Cook 30 min · 30 min total
Difficulty: medium

1
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.
1 min
2
Add water or chicken stock, scrape sides. Add tomato sauce. Add Cauliflower, chicken, tofu, butter.
3
Instapot pressure cook HIGH 10 minutes. Allow slow release (10 minutes). Remove chicken cut into bite sized pieces, put back in pot.
4
Add cream or coconut milk. Let cool a bit then add yogurt. Stir, serve with either: nan, rice. (See recipe for home made nan).