Back to school is upon us. This was my first year buying school supplies as Kellen enters Kindergarten this year. I am a bit of a mess with emotions, but am really excited for him. He is going to be attending a K-8 public school in our area, and I feel like we have started a great path for him. He is feeling excited and looking forward to trying something new. I am sure when the first day is here there might be some emotion, but I am trying to frame the new experience with excitement and possibility. It is also helpful a few friends from his current school will be attending so there will be a few familiar faces.
I have been stocking-up on weeknight friendly recipes for our family. I found this recipe for Instant Pot Indian Butter Chicken at Mel’s Kitchen Cafe and was immediately excited to give it a try. Our family loves Indian food, and combining it with the quickness of my Instant Pot was all I needed to hear. My boys prefer their Indian dishes to be a little mild, and this is a great recipe to meet their needs because the heat is low and flavor is high.
This recipe is ready to eat in 30-minutes, and that is a lifesaver on busy school nights. Kids come home tired and hungry. They are ready to relax and with a snack, and also ready for dinner to be not far behind. This recipe checks all the boxes for me: quick, flavorful, hearty, and great leftovers. The chicken is very tender and full of flavor from the spices. The potatoes give the curry a little heft, and makes a filling meal. Don’t skip the butter at the end of the recipe because it makes the sauce velvety and crave-worthy. Personally, I love leftovers from Indian food because the flavors are even more pronounced. This curry will not disappoint in that department either, but you may not have leftovers after your family gets a few bites in!
Instant Pot Indian Butter Chicken
- 1 Tbl olive oil
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 1/2 Tbl grated fresh ginger
- 2 pounds boneless skinless chicken breasts, cut into about 1-inch pieces
- 2 cups peeled chopped russet, yellow or red potatoes
- 2 tsp ground coriander
- 2 tsp garam masala
- 2 tsp turmeric
- 1 tsp salt
- 1/2 tsp paprika
- 30 oz canned tomato sauce
- 15 oz canned coconut milk
- 1 to 2 tablespoons butter
- Hot cooked rice for serving
- Fresh chopped cilantro, for garnish
- Add the oil to the insert of the Instant Pot. Press Saute function (ensure temp is set to normal). Add the onions and cook, while stirring, until they start to soften and become translucent. Add the garlic and ginger and cook for 15 seconds.
- Add the chicken and cook, stirring often, 1-2 minutes.
- Stir in the potatoes, spices (coriander, garam masala, turmeric, salt and paprika), tomato sauce, and coconut milk.
- Lock the lid and make sure the valve is set to closed. Select the Manual or Pressure Cook button and set to 7 minutes.
- After the cooking time is finished, quick release the pressure and remove the lid.
- Add the butter and stir. Serve over rice garnished with fresh cilantro, if desired.