Instant Pot Indian Butter Chicken With Veggies and Chickpeas
Indian, instant pot
chicken, Instant Pot
5Tbutterseparated: 1 T and then 4 T
1/2cupof half and halfor whole milk
1can of diced tomatoes
Spices - 1 teaspoon each of turmericcumin, cayenne pepper, salt, and 2 teaspoons of garam masala
1poundchickenI used thighs
1/2green pepperin chunks
Half a head of cauliflower floretsin bite-sized pieces
1can of chickpeasdrained
In the Instant Pot, add 1 to 2 tablespoons of butter, one whole onion, sliced, 5 to 6 garlic cloves, and 1 to 2 inches of ginger, chopped. Saute until the onions just start to brown.
Add diced tomatoes with the extra sauce and all the spices. Stir. Place the chicken breasts or thighs on top of the sauce - I kind of nestled my thighs into the sauce - they were half covered.
Set the Instant Pot to MANUAL for 10 minutes. Let it naturally release for about 10 minutes and then carefully open the cover and remove the chicken.
Using an immersion blender, blend the sauce until it's smooth. Add the cauliflower and other veggies and a can of chickpeas. Set the Instant Pot to saute to let the veggies cook in the sauce. Add the chicken back into the sauce.
Serve the chicken over the rice. Top with fresh cilantro if you have any!