I am really excited to be home from my road trip in the @Wonderbreadvan and back in my kitchen. It happens to be October as well, which is “Crocktober” and I am adding “Instantpotober” to the mix as well. I am hoping to post a bunch of Crock-Pot and Instant Pot recipes, like this Instant Pot Indian butter chicken, this month. Feel free to reach out to me at @stephaniesdish on Twitter or Instagram if you have a favorite for me to try.
- 1 c basmati rice
- 1/4 c unsalted butter or 3 tablespoons ghee
- 4 skin-on chicken thighs or 2 chicken breasts cut into 1-inch pieces.
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp freshly grated ginger
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground cayenne pepper
- 1 tsp Kosher salt
- 1 tsp ground pepper a
- 1 (14.5 oz) can petite diced tomatoes
- 1 can tomato paste
- 1/2 c water
- 1 c heavy cream
- 1 bunch greens (I like Kale, Spinach or Mustard Greens)
- 1/4 c chopped fresh cilantro leaves
- In a large saucepan of 2 c water, cook rice according to package instructions; set aside.
- Set a 6-qt Instant Pot® to the high sauté setting. Add butter or ghee and chicken breasts or 4 boneless, skinless chicken thighs skin side down on high to brown.
- Transfer thighs to a plate when the skin is brown.
- Add onion and bell pepper. Cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin, and cayenne pepper, until fragrant, about 1 minute; season with salt and pepper, to taste.
- Stir in diced tomatoes, tomato paste, chicken stock, cream, and chicken.
- Top with raw greens.
- Select manual setting; adjust the pressure to high, and set a timer for 12 minutes. When finished cooking, manual release for 5 minutes, then quick-release pressure.
- Stir in cilantro; season with salt and pepper, to taste.
- Serve the Instant Pot Indian butter chicken immediately with rice.
Check out all my Instant Pot recipes here.