Low Sodium Indian Buttered Chicken Instant Pot Recipes
LOW SODIUM INDIAN BUTTERED CHICKEN INSTANT POT
A creamy, spicy low sodium version of a traditional Indian buttered chicken made with the Instant Pot. Can be served over rice or naan bread.
Provided by Bill
Categories Main Course
Time 29m
Number Of Ingredients 14
Steps:
- Set the sauté function on high, heat the coconut oil for about one minute.
- Add the onions, stirring occasionally, for about four minutes until the onions are softened and translucent.
- Add the ginger, garlic, turmeric, smoked paprika, cayenne, garam masala and tomato paste; stirring constantly for about one minute until fragrant.
- Add and stir in the chopped adobo sauce chipotles, water, tomatoes with juice (undrained) and quartered chicken breast. Secure the lid and cook on high pressure for four (4) minutes.
- When cooking phase is over, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Remove the lid. If the sauce is watery, use the sauté function on high to simmer until the sauce is reduced to the desired consistency. Or add cornstarch to thicken and keep volume of sauce.
- Stir in the sour cream. Serve chicken and sauce on a bed of rice of your choice or naan bread.
Nutrition Facts : ServingSize 6 portions, Calories 283 kcal, Carbohydrate 13.3 g, Protein 35.3 g, Fat 8.9 g, SaturatedFat 3.5 g, Cholesterol 1.3 mg, Sodium 144 mg, Fiber 4.1 g, Sugar 6 g
INSTANT POT® BUTTER CHICKEN
If you're looking for a recipe that delivers authentic Indian flavor without a long ingredient list, you've found it! The secret to creating robust flavor with this Instant Pot® version of butter chicken starts with a pre-pressure sauteeing of the key ingredients. It's a tender take on chicken that's perfect for a weeknight meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter and oil in insert. Add half of the chicken; cook about 10 minutes, turning once, until browned. Using slotted spoon, transfer to medium bowl. Repeat with remaining half of chicken; transfer to bowl with browned chicken. Select CANCEL.
- Select SAUTE; adjust to normal. Add onion to insert; cook about 2 minutes or until softened. Add garlic and gingerroot; cook and stir 1 minute. Add garam masala; cook 15 seconds. Add tomato paste and salt; cook and stir 30 seconds. Add chicken broth, and scrape bottom of insert with wooden spoon. Stir chicken back into mixture in insert. Select CANCEL.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- In small bowl, beat whipping cream and cornstarch with fork. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Stir in cream mixture; cook 1 to 2 minutes, stirring frequently, until thickened.
- Top with cilantro leaves. Serve over rice, if desired.
Nutrition Facts : Calories 350, Carbohydrate 6 g, Cholesterol 190 mg, Fat 3 1/2, Fiber 0 g, Protein 36 g, SaturatedFat 9 g, ServingSize About 1 Cup, Sodium 470 mg, Sugar 2 g, TransFat 0 g
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