You know and love our Paleo Butter Chicken: it’s easy, it’s paleo-ized, and it’s DAMN GOOD. Now, new and improved, you can enjoy your favorite dinner (and omelette with the leftovers) in a fraction of the time with this pressure cooker butter chicken. (By the way, that is a Youtube video of my first time with an Instant Pot at the top of the page).
Since this is all about saving time and getting incredible food into you fast, I’m gonna keep this short, and get you straight into the recipe. BUT, before I do, I need to tell you two things.
So. When I make my original paleo butter chicken, simmering a Costco-sized pack worth of chicken can take 45-60 minutes (over an hour with prep), but using the Instant Pot took only 8 minutes to cook the chicken! And using the pressure cooker requires very little time for you to be “hands-on”! Here’s the full breakdown of time:
- Prep time = 15 minutes (most of that is cutting the chicken, but if you choose to use whole pieces, just add some more time in the pressure cooker)
- Active cooking time = 8 minutes (heating pot and sauteing onions)
- Instant Pot (pressure cooker) time = 17 min (9 minutes to bring to pressure, 8 minutes to cook, and a quick release)
OK, one more thing: I decided to name my Instant Pot “Maximus”, ’cause he kicks ass!
My original recipe had some issues coming to pressure, but this “new and improved” version is even better!
- 2-3 lbs (family pack) boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 Tbsp ghee
- 1½ large onions (chopped)
- 2½ - 3⅓ tsp salt
- 2 tsp garlic powder or 2 Tbsp fresh garlic (minced)
- 2 tsp ginger powder or 2 Tbsp fresh ginger (grated)
- 2 heaping tsp turmeric
- 2 heaping tsp paprika
- 1½ tsp cayenne powder
- 1½ - 2 cups stewed or canned tomatoes and the liquid
- 370 ml tomato paste
- 2 cans coconut milk/cream (allow these to separate - DO NOT shake. Best if left in fridge overnight)
- 2 heaping tsp garam masala
- ½ cup sliced almond
- ½ cup cilantro
- If your pressure cooker has a sauté setting (as does the Instant Pot), use it to melt ghee.
- Add 2 tsp salt and onions. Cook until onions are soft and translucent (you can cover with a lid to speed this process.
- Add in garlic, ginger, turmeric, paprika and cayenne. Mix in and cook until fragrant.
- Add canned tomatoes and the watery portion of coconut milk, mixing thoroughly with spices (getting all of the spices stuck to the bottom off the pan).
- Add chicken and stir well.
- Assuming you've selected to use bite-sized pieces of chicken, the time to cook the chicken will be fast: 8-10 minutes depending on the pressure your cooker uses. With the Instant Pot it took 8 minutes of pressurized cooking time.
- Once cooked, stir in coconut cream, tomato paste, garam masala and most of the cilantro. Add more salt if needed.
- Top with sliced almonds and garnish with more cilantro.