Instant Pot Butter Chicken with Coconut Milk
Easy gluten free dairy free butter chicken recipe
Servings 6
Calories 319kcal
Ingredients
- 1 1/2 Lbs. Boneless Skinless Chicken Thighs cubed
- 4 TBSP. Coconut Oil
- 1 Onion Chopped
- 2 TBSP. Garlic
- 2 TBSP. + 1 tsp. Garam Masala
- 1 TBSP. Coconut Sugar
- 1 1/2 tsp. Ground Ginger
- 1 TBSP. Tapioca Starch
- 1/2 tsp. Sea Salt
- 1 Can Full Fat Coconut Cream
- 1/2 Cup Coconut or Almond Milk 10 oz.
- 1/2 Cup Tomato Sauce
Instructions
- Chop the onion and set it aside
- Cube the chicken into bite size pieces
- Put the Instant Pot on Saute mode.
- Put 2 Tbsp. of the coconut oil in the pot and allow it to melt.
- Brown the chicken
- Add the onions and garlic and the rest of the coconut oil and sauté.
- While the chicken is cooking mix your sauce together.
- Add the dry ingredients to the bowl and blend, then adding the coconut cream, coconut milk and tomato sauce. Stir until its blended well.
- Once the chicken and onions are done pour the sauce on top and stir it.
- Then put your Instant Pot on poultry mode or slow cook on medium for 6 hours.
Notes
While your chicken is cooking you can make the rice and any vegetable dish to do with it. You might want to get the rice started first though if you are going to cook it in the Instant Pot because it will be done in less than 15 minutes!!! Enjoy!
Nutrition
Calories: 319kcal | Carbohydrates: 12g | Protein: 24g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 366mg | Potassium: 444mg | Fiber: 3g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg