Instant Pot Butter Chicken with Coconut Rice Recipe
Instant Pot Butter Chicken with Coconut Rice
Time: 40 minutes
Servings: 4
Ingredients
Coconut Rice
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2 cup jasmine rice
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1 can coconut milk, unsweetened
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¾ cup chicken stock
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½ tsp salt
Butter Chicken
- 1 tbsp Chosen Foods Avocado Oil
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1 tbsp unsalted butter
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1 tsp fresh ginger, minced
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½ white onion, diced small
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2 tsp garam masala
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1 tsp coriander
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1 tsp smoked paprika
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1 tsp garlic powder
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½ tsp turmeric
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¼ tsp cumin
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½ cup crushed tomatoes
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1 tbsp tomato paste
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1 lb chicken breast, cubed
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2 tsp salt
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½ cup water
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¾ cup heavy cream
Instructions
Make the Coconut Rice
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Rinse rice under cold water until the water runs clear.
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Mix the coconut milk, chicken stock, and salt in a small bowl, then pour the mixture into the instant pot. Add the drained rice and mix well with a wooden spoon. Close the lid.
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Pressure cook for 5 minutes with a natural steam release of 10 minutes.
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Fluff the rice and place in a serving dish, cover, and reserve in a warm place while you make the butter chicken.
Make the Butter Chicken
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With caution, wash the inside container of the instant pot. It might be hot still.
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Set your instant pot to the sauté setting. Add the avocado oil and butter and allow it to melt. Add minced ginger and onion and sauté for a minute, stirring until they become aromatic.
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Add the dry spices immediately followed by the crushed tomatoes and tomato paste. Stir and cook for about 3-4 minutes.
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Add the cubed chicken, salt, and water and stir everything together. The chicken should be fully covered. Add more water if needed.
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Close the lid and set the instant pot to the poultry setting for 5 minutes. When the time is up, wait for the natural steam release, which might take about 10 minutes.
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Remove the lid carefully and switch the instant pot to sauté. Add the heavy cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and become velvety.
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Serve the butter chicken over coconut rice and enjoy.
