Dinner

Instant Pot Butter Chicken Recipe

A Twitter friend recommended this recipe and said it was one that was a frequent meal in her house. I had some frozen chicken breasts and everything on hand (shocking!) so I gave it a try.

Here is the recipe I used:

Instant Pot Butter Chicken

Prep Time20 minutes

Cook Time25 minutes

Pressurize15 minutes

Total Time1 hour

Servings4 servings

Calories430kcal

Net Carbs:9.5g

This Instant Pot butter chicken recipe is a keto and electric pressure cooker adaptation of the popular Indian murgh makhani dish. This low carb curry has tender chicken thighs in a smooth and creamy sauce infused with coconut milk, tomato, and aromatic spices. To make it on the stovetop instead, see Butter Chicken Recipe

Ingredients

  • 1 1/2 pounds boneless skinless fresh chicken thighs
  • 1 small yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 15 ounce can unsalted plain tomato sauce
  • 13.5 ounce can coconut milk (regular full-fat, not light versions; I use the Goya brand)
  • 1/3 cup plain 5% fat greek yogurt (use whole milk yogurt or high fat like 5% so it does not curdle; I use the Fage brand)
  • 3 tablespoons chopped fresh cilantro (I use both stems and leaves)
  • 2 tablespoons salted butter

Spices:

Instructions

  • Add chopped onions, garlic, tomato sauce, coconut milk, yogurt, and all spices to the pressure cooker pot (I use a 6-quart Instant Pot). Stir until well-mixed.
  • Pat the chicken thighs dry with paper towels. Trimming off and discarding excess fat, cut the meat into 1-inch chunks. Add them to the pot, stirring until coated with sauce.
  • Cover and seal the lid. Cook at high pressure for 10 minutes, followed by a quick pressure release.
  • Uncover and turn on the saute mode for medium heat. Boil until the liquid thickens to your desired consistency with a smooth appearance, stirring occasionally to prevent sticking to the bottom of the pot. I prefer a stew-like consistency, which takes about 15 minutes of boiling.
  • Turn off the saute setting. Stir in butter and two-thirds (2 tablespoons) of chopped cilantro until the butter is melted. Serve into bowls, and garnish with remaining cilantro (1 tablespoon).
  • Butter Chicken goes great with low carb sides like cauliflower rice or creamed spinach. Leftovers taste just as good the next day; simply reheat in the microwave.

It smelled really good while it was cooking! But I am partial to Indian flavors.

It took a little longer than I would have liked, so if we weren’t in a quarantine with all the free time in the world right now, I’d probably save this recipe for a weekend dinner. You had to prep, then sautΓ©, then pressure cook it, then sautΓ© again.

The chicken was cooked perfectly, the sauce thickened up nicely. I bet it will be even better the next day as a leftover!

I served it on top of cauliflower rice (the frozen Green Giant kind that has peas, carrots and green onions in it).

Overall, I liked it a lot. I liked the flavors , I liked the meal as a whole. Next time I think I would add some leafy greens (spinach or kale) and maybe top it with a dollop of plain greek yogurt? It needed a little bit of something but I couldn’t quite put my finger on it. But I liked it a lot.

QUESTION: Have you made something like this? Favorite recipe?

Los Angeles

Thanks for reading my Hawaii recaps! I enjoyed writing them and sharing pictures of our adventures and it’s nice to look back and relive it a little bit. Especially in rainy Oregon….:)

We got back from Hawaii and then two weeks later, we were back at the airport! (We booked Hawaii a year ago and then a few months ago, one of Michael’s favorite bands reunited after like 20 years for just a few shows, so my parents babysat Logan for a long weekend and Michael and I flew to LA!)

It was a quick trip. And busy. PDX is usually a great airport to fly out of. We got there early, got through security quickly and had a leisurely breakfast and then boarded our flight…only for it to be cancelled. I’ve never had something like this really happen before and it was stressful. (When I was 18 and about to fly home from London, our flight got cancelled –before we got to the airport–that it was cancelled due to weather in the states so we actually got 2 extra days in London!)

Anyways…PDX…so like we sat on the plane for over an hour while they tried to fix the technical issues (YIKES!) and then let people off the plane temporarily, which turned into a full-on cancellation.

Michael was super stressed because he had tickets to the concert for Thursday and Friday night and if we didn’t get to LA, he’d miss it. We got another flight to San Francisco and then to LA. It was SUCH a long day. πŸ™

We arrived at LAX (three or so hours later than planned), got our rental car and I drove Michael to Hollywood and dropped him off (it took an HOUR to drive 11 miles, and that was taking all the backstreets!).

Then I drove back to the airport where our hotel was. We stayed at the H Hotel near the airport because our flight home was going to be SO early. I stopped at a Ralph’s and got a salad, a bottle of rose and some yogurt and ate dinner in the room (and I MIGHT have gotten a Krispy Kreme donut too) and crashed.

Friday I got up and worked out in the hotel gym, which was really nice! I did the elliptical and some weights while Michael slept in (he got in late from the show).

Then showered and we got breakfast at Hash . It was really delicious!

Then we went to Marina del Ray. We were in Los Angeles a bunch of years ago and never made it there. So I wanted to check it out. We went to Burton Chace Park and walked around and saw a TON of sea lions!

I posted some videos on my instagram if you want to see. There were so many!

We walked around and then went to Venice Beach and walked around there, did some shopping and sight seeing before heading back to the hotel (with a quick stop at In-n-Out for lunch!).

Everywhere in LA there were Kobe Bryant tributes, too. I saw a bunch being painted as I drove by them, too.

There was a ton of art all around Venice, which is cool. Venice Beach is fun. I could have spent more time there.

Friday night I dropped Michael off at the second show in Hollywood again and I stopped by The Grove to check it out. It’s basically an outdoor mall that kind of reminded me of Caesar’s Palace shopping in Vegas.

For dinner Friday night I drove to Santa Monica and ended up walking around the Promenade a bit and then had dinner at The Misfit. The Misfit turned out to be the restaurant Michael and I went to last time we were there! I just kinda stumbled upon it. It was good.

I got two appetizers: the crispy brussels sprouts and the mussels with sourdough and chorizo sausage in a tomato and fennel broth. It was all very delicious!

After walking around some more I went back to the hotel and fell dead asleep again!