Fix-It and Forget-It Instant Pot Cookbook by Hope Comerford

Author:Hope Comerford
Language: eng
Format: epub
ISBN: 9781680994322
Publisher: Good Books
Published: 2018-08-16T16:00:00+00:00

Butter Chicken

Makes 4 servings

Jessica Stoner, Arlington, OH

Prep. Time: 10–15 minutes Cooking Time: 20 minutes Setting: Sauté and Poultry Pressure: High Release: Manual

1 Tbsp. olive oil

1 medium onion, diced

1–2 medium cloves garlic, minced

½ Tbsp. minced ginger

1 tsp. garam masala

½ tsp. turmeric

2 tsp. kosher salt

2 lbs. cubed boneless skinless chicken breast

¼ cup tomato paste

2 cups crushed tomatoes

½ cup water

1½ Tbsp. honey

1½ cups heavy cream

1 Tbsp. butter

1. On Sauté function at high heat, heat oil in the inner pot of the Instant Pot. Add onion, garlic, and ginger and sauté for 1 minute, until fragrant and onion is soft.

2. Add garam masala, turmeric, and salt. Sauté quickly and add chicken. Stir to coat chicken. Add tomato paste and crushed tomatoes. Slowly add water, scraping the bottom of the pot with a spoon to make sure there are no bits of tomato stuck to the bottom. Stir in honey.

3. Secure the lid, making sure vent is turned to sealing function. Use the Poultry high pressure function and set cook time to 15 minutes. Once done cooking, do a quick release of the pressure.

4. Remove lid and change to medium/normal Sauté function and stir in heavy cream and bring to a simmer. Simmer for 5 minutes, adding up to ¼ cup additional water if you need to thin the sauce out. Stir in butter until melted and turn off.

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