Photo: Roberto Caruso
Treating your family to a big pot of butter chicken usually takes prior planning, but with the Instant Pot, you can have it on the table in under an hour.
3 tbsp butter
1 large onion, chopped
3 cloves garlic, minced
1 tbsp grated ginger
3 tbsp tomato paste
2 tsp garam masala, divided
1 1/2 tsp ground coriander
1 tsp salt
680-mL bottle passata
8 skinless, boneless chicken thighs, cut in bite-sized pieces
1/2 cup 35% cream
2 tbsp chopped fresh cilantro, optional
Press Sauté button, on Normal. Melt butter in the Instant Pot, then add onion, garlic and ginger. Cook, stirring frequently, until softened, about 4 min.
Add tomato paste, 1 tsp garam masala, coriander, cumin and salt. Cook until fragrant and tomato paste starts to sizzle, about 1 min. Add passata, then scrape up any browned bits on bottom of pot. Bring to a simmer and cook until thickened slightly, about 5 min. Press Cancel button, then stir in chicken.
Put the lid on the Instant Pot. Close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 10 min (will take about 9 min to come to pressure). When cooking finishes, open the pressure-release valve to depressurize, 2 to 3 min.
Open lid, then press Sauté button, on Normal. Cook, stirring often, until sauce thickens, about 5 min. Stir in remaining 1 tsp garam masala and cream. Sprinkle with cilantro. Serve over cooked basmati rice or with naan.
Calories 222, Protein 20g, Carbohydrates 10g, Fat 11g, Fibre 2g, Sodium 593mg.
Steam your rice in the Instant Pot while you prep onion, garlic and ginger. Add 1 cup water, 1 cup rinsed basmati rice and a pinch of salt to the pot. Press Rice button and let cook for 4 min. Once finished, open the pressure-release valve to depressurize, then transfer rice to a bowl.
Originally published in the Today’s Parent March/April 2019 issue. Photo by Roberto Caruso.
Note: These recipes were developed using the Instant Pot Duo Plus model. Results may vary on different models.
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