Instant Pot

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 sauté, then pressure cook it, then sauté 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?

March Goals

I did pretty well in February with the goals I set out for myself. I am going to continue the squats (modified) and organizing the house. I recently spent a few hours going through stuff in the garage and sorting stuff, getting rid of things, recycling a bunch of empty boxes we were hoarding for some reason…they weren’t even good boxes! So I am slowly and surely making my life at home a little more cleaner and simplified.

There’s a bunch of stuff I still need to go through to figure out if we are going to donate or sell it. For example, cleaning the garage I found two giant boxes of puppy pads from when we got Bella (ahem, a few years ago now) and never used because she was potty trained! Why do we still have these?!? So I sold them! I took an entire carload full of stuff to Goodwill to donate. Usually I give stuff to the Vietnam Veterans but I wanted the stuff gone asap so I just drove it to Goodwill. It felt so good to get rid of things!

We have other stuff to donate but I think we need to call Habitat for Humanity. We have an old medicine cabinet that is still pretty nice, some other house construction stuff…it seems better to donate that stuff there.

Now, on to March:

1 ) No Desserts Monday – Thursday Nights

This one is going to be HARD. I have such a sweet tooth. But I really need to reign it in. I was under so much stress with some stuff that’s been going lately that I was really out of control with eating chocolate at home. It was bad. I gained a few pounds in the last two months as a result (2 since December). DAMMIT.

So I am going to make a valiant effort to not eat sweets during the week. Wish me luck!

 

2) Register for a few 5k Races

There are two 5k races I want to sign up for with the Portland Parks & Rec $5 5K series.I want to register for those and I may look at some other races for this fall. I think it would be fun to do the Halloween Run Like Hell 5k. That was my first race ever (many years ago). It might be cool to do it again!

 

3) Drink 80 ounces of water every day.

I’m hoping this will help me with some of the issues I’ve been having: dry winter skin, feeling dehydrated, maybe it will help curb my appetite a bit.

I currently drink somewhere between 24 ounces and 40 ounces at work and I drink a sparkling water with lunch and dinner. But I can definitely be doing better.

 

4 ) Learn how to use my new Pressure Cooker!

I am SO excited about this. I have a bunch of recipes I’ve been saving to try once I got one. I am especially excited about making hard boiled eggs. I’m also curious about making soups and stews. If you have a favorite recipe, let me know!

 

QUESTION: What are your goals for this month?