The Instant Pot Bible: Better Butter Chicken
Servings
6servings
Servings
6servings
Ingredients
Instructions
  1. Press the button for SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F. Set the time for 5 minutes. If necessary, press START.
  2. Mix the tomatoes, broth or wine, onion, butter, curry powder, ginger, and salt in a 6-quart cooker. Cook, stirring occasionally, until the butter melts, about 2 minutes. Turn off the SAUTÉ function, add the chicken, and toss well in the sauce to coat. Lock the lid onto the pot.
  4. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Use kitchen tongs to transfer the chicken breasts to a serving platter or individual serving bowls.
  5. Press the button for SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F. Set the time for 5 minutes. If necessary, press START.
  6. Bring the sauce to a simmer, stirring quite frequently. Stir in the cream and cook the sauce at a low simmer, stirring quite often, until slightly thickened, about 2 minutes. Turn off the SAUTÉ function and spoon the sauce over the chicken breasts.
Recipe Notes

Serving suggestions:

• The curry’s buttery enough to serve over mashed potatoes.

• Or serve it on top of split-open baked sweet potatoes.

• Or serve it over riced cauliflower. There’s no need to cook the cauliflower. The warm sauce will do the job for you if you serve it immediately and set the bowls aside for a minute or two.

• Garnish servings with minced fresh cilantro and/or chives. And sprinkle unsalted shelled chopped pistachios over them, too.