Instant Pot Butter Chicken

• portionen: 6 servings
• aktive zeit: 15 minutes
• gesamtzeit: 35 minutes

Zutaten

1 cup basmati rice

1/4 cup unsalted butter

1/2 sweet onion (diced)

1 small red bell pepper (diced)

4 cloves garlic (minced)

1 tablespoon freshly grated ginger

1 1/2 teaspoons garam masala

1 teaspoon ground turmeric

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/4 teaspoon ground cayenne pepper (optional)

Kosher salt and freshly ground black pepper (to taste)

1 (14.5-ounce) can petite diced tomatoes

1 (8-ounce) can tomato sauce

1/2 cup chicken stock

2 pounds boneless, skinless chicken breasts (cut into 1-inch chunks)

1/2 cup heavy cream

2 tablespoons all-purpose flour

1/4 cup chopped fresh cilantro leaves

Anweisungen

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

Set a 6-qt Instant Pot® to the high saute setting. Add butter, onion and bell pepper. Cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin and cayenne pepper, if using, until fragrant, about 1 minute; season with salt and pepper, to taste.

Stir in diced tomatoes, tomato sauce, chicken stock and chicken.

Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

In a small bowl, whisk together heavy cream and flour; set aside.

Select high sauté setting. Stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in cilantro; season with salt and pepper, to taste.

Serve immediately with rice.