Instant Pot Butter Chicken

This is an easy, healthy recipe and both kids (2 and 8 mo) loved it!! Delicious and  “not too svicy” (aka not too spicy! as Marlie says) Add this to your weekly meal prep. We have been enjoying it for days now.

After looking at a ton of different recipes, and testing this one twice, I found the perfect balance of spices and healthiness! 

I am obsessed with my instant pot. … if you haven’t already noticed!

Ingredients

• 1 tablespoon coconut oil
  

• 1 cup diced yellow onion
  

• 5 cloves minced garlic
  

• 1/2 tablespoon minced ginger
  

• 1 1/2 tablespoons curry powder
  

• 2-4 teaspoons garam masala (Depending your liking to the spice)
  

• 2 teaspoon chili powder
  

• 3/4  teaspoon kosher salt
  

• 1/2 cup of bone broth
  

• 28-ounce can tomato sauce
  

• 2 pounds boneless skinless chicken breasts ( I use costco organic chicken breasts)
  

• 2 tablespoons unsalted butter — cut into small pieces (use coconut oil to make dairy free)
  

• 1/2 cup full-fat coconut milk
  

Instructions

1. Set Instant Pot to SAUTE and add coconut oil. Once hot, add the onion and cook about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fragrant, about 30 seconds. Turn the Instant Pot to OFF. Add bone broth and stir scrape off any browned goodies.
   

2. Add the tomato sauce and stir to combine. add the chicken breasts on top, then add the butter  over the top.
   

3. Close and seal Instant Pot. Cook on Manual for 12 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then vent to immediately release any remaining pressure.
   

4. Stir in coconut milk and  Serve with rice or over spaghetti squash.