Instant Pot Indian Butter Chicken with Potatoes

Ingredients

• 3 Tbsp butter (divided)
• 1/4 cup diced onions ((white or yellow))
• 1 tsp minced garlic ((about 2 cloves))
• 1 tsp ginger paste ((or grated fresh ginger))
• 1 lb boneless (skinless chicken breasts, cut into 1-inch pieces)
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp turmeric
• 1/2 tsp paprika ((smoked paprika is best, if you have it))
• 1/2 tsp salt
• 1 cup potatoes (peeled and cut into 1-inch pieces (russet or yellow))
• 8 oz can tomato sauce
• 15 oz can light/reduced fat coconut milk
• 1-2 Tbsp cornstarch
• 1-2 Tbsp COLD water
• Hot (cooked rice, for serving)
• Fresh (chopped cilantro, optional - for garnish)

Instructions

1. 1

   Place the stainless steel inner pot into the Instant Pot. Select the Sauté function. Use the + or - button and set it to Normal.

2. 2

   Melt 2 Tbsp of butter. Add the onions and cook, stirring often for 2-3 minutes, or until onions start to soften and turn translucent. Add minced garlic and ginger paste. Stir and cook for 10-20 seconds.

3. 3

   Add the cubed chicken and spices (coriander, garam masala, turmeric, paprika, and salt). Cook, stirring often for 1-2 minutes.

4. 4

   Add the diced potatoes, tomato sauce, and coconut milk. Stir well.

5. 5

   Attach lid and make sure the valve is closed. Select Manual or Pressure Cook button, set to high pressure, and adjust time to 6 minutes. The Instant Pot will start on its own.

6. 6

   After the cooking time has finished, quick release the pressure by carefully turning the valve to the open position. (If it splatters too much, close the valve and let rest 5 minutes before trying again.) Remove the lid after all pressure has been successfully released (and the float valve drops).

7. 7

   Switch over to the Sauté feature (by cancelling first) and add 1 Tbsp of butter to melt into the sauce.

8. 8

   In a small bowl, stir together equal amounts of cornstarch and COLD water (1-2 Tbsp, each) Add the cornstarch slurry to the pot once it comes to a boil, stirring constantly until thickened. (Use more cornstarch for a thicker sauce, less for a thinner sauce. The sauce will continue to thicken as it cools.) Adjust seasoning if needed, by adding more salt, if desired.

9. 9

   Serve Indian Butter Chicken over hot, cooked rice with fresh chopped cilantro, optional.