Instant Pot Indian Butter Chicken and Potato Curry
Try this Instant Pot Indian Butter Chicken and Potato Curry recipe
Try this Instant Pot Indian Butter Chicken and Potato Curry recipe
- 1/2 teaspoon paprika
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 2 teaspoons turmeric
- hot cooked rice for serving
- 1 tablespoon olive oil or ghee
- 1 teaspoon salt (i use coarse kosher salt)
- 1/2 cup diced white red or yellow onions
- 3-4 medium cloves garlic finely minced or pressed through a garlic press (for about 2 te
- 1/2 tablespoon grated fresh ginger or ginger paste (see note)
- 2 pounds boneless, skinless chicken breasts (see note if u
- 2 cups peeled chopped russet, yellow or red potatoes (about 10 ounces)
- 2 cans (15-ounces each) canned tomato sauce
- 1 can (15-ounces) reduced fat coconut milk
- 1 tablespoons butter optional (but delicious)
- fresh chopped cilantro, for garnish
- Carbohydrate 0.351689262609716 g
- Cholesterol 5.08385416884683 mg
- Fat 1.96889040144411 g
- Fiber 0.132625643529018 g
- Protein 0.113118317227327 g
- Saturated Fat 1.22426416718709 g
- Serving Size 1 1 Serving (154g)
- Sodium 14.7861666716513 mg
- Sugar 0.219063619080698 g
- Trans Fat 0.146740400690061 g
- Calories 19 calories
Step-by-step
- Add the oil to the insert of the Instant Pot and select the Saute function (making sure the temperature is adjusted, using the + or - button, to normal).
- Add the onions, and cook, stirring often, until they start to soften and turn translucent, 2-3 minutes.
- Add the garlic and ginger and cook for 10-20 seconds.
- Add the chicken and cook, stirring often, 1-2 minutes.
- Add the potatoes, spices (coriander, garam masala, turmeric, salt and paprika), tomato sauce, and coconut milk. Stir well.
- Secure the lid and make sure the valve is closed. Select the Manual or Pressure Cook button and dial up or down to 6 minutes. The Instant Pot will start on its own.
- After the cooking time is finished, quick release the pressure (if it bubbles and spurts through the valve, close the valve, let it sit for 10 minutes and try again), and remove the lid.
- Add the butter and give the curry a good stir to melt the butter completely (see note if you want to thicken it up a bit more).
- Serve over rice garnished with fresh cilantro, if desired.
My Favorite Weeknight Instant Pot Meal: Indian Butter Chicken and Potato Curry
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between work deadlines, school pick-ups, and the never-ending to-do list, a quick and satisfying dinner is a lifesaver. That's why I've become completely reliant on my Instant Pot – it's my secret weapon in the kitchen! This Instant Pot Indian Butter Chicken and Potato Curry recipe is a perfect example of a weeknight wonder. It's flavorful, comforting, and ready in under 30 minutes (including prep time!), leaving me with more time to spend with my family.
The beauty of this recipe lies in its simplicity. It utilizes readily available ingredients, and the Instant Pot does all the heavy lifting. No need for elaborate techniques or hours of simmering – just toss everything in the pot, set the timer, and let the magic happen. The result is a creamy, rich curry with tender chicken and perfectly cooked potatoes. The spices create a beautiful balance of warmth and flavor, making this dish incredibly satisfying. I often double the recipe and have leftovers for lunch the next day – a true time-saver!
I love the versatility of this recipe too. Feel free to experiment with different vegetables. Adding peas, cauliflower, or spinach would be delicious. You can also adjust the spice level to your preference. If you're not a fan of heat, simply reduce the amount of chili powder or omit it altogether. And don't be afraid to get creative with your garnishes! A sprinkle of fresh cilantro, a dollop of yogurt, or a squeeze of lime juice can elevate the dish to another level.
This recipe has become a staple in our household, and I'm excited to share it with you. It's a reliable, delicious, and efficient meal solution for busy weeknights. Give it a try, and I'm confident it will become a new favorite in your kitchen too. The ease and speed of the Instant Pot make this recipe a winner for anyone short on time but craving a delicious and flavorful meal. It's perfect for a quick weeknight dinner or even a casual weekend gathering. The creamy sauce, tender chicken, and perfectly cooked potatoes are a match made in heaven!
One of the things I appreciate most about this recipe is how it allows for improvisation. If I don't have a specific ingredient on hand, I can easily substitute it with something similar without compromising the overall taste. For instance, I've used different types of potatoes, and the results have always been excellent. The flexibility makes it a great option for using up leftover ingredients.
The best part? Cleaning up is a breeze! The Instant Pot makes cleanup effortless, which is a huge bonus after a long day. Simply rinse the inner pot, and you're done! This time-saving element is invaluable when you're already pressed for time. I often find myself making this recipe on days when I'm particularly busy, and it always manages to lift my spirits. The aroma alone is enough to make me smile, and the taste is even better!
I hope you enjoy this recipe as much as I do. It's a testament to the power of simple, flavorful ingredients combined with the convenience of modern kitchen appliances. Let me know in the comments how it turned out for you – I'd love to hear your feedback and any variations you tried!
