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butter chicken with spinach

Instant Pot Butter chicken with spinach

An easy butter chicken recipe, made in the Instant pot with added dose of spinach and veggies.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Courses
Cuisine Indian
Servings 5
Calories 824 kcal

Equipment

Ingredients
  

  • 3 pounds of chicken approx. 4-6 large cuts chopped into smaller pieces
  • 1 cup of frozen spinach
  • 1 cup of coconut milk
  • 3/4 cup of tomato coulis or 1/2 cup of tomato paste
  • 1 large onion sliced or chopped
  • 2 tablespoons of olive oil
  • 2 teaspoons of minced garlic
  • 2 teaspoons of red chili powder
  • 2 teaspoons of garam masala
  • 1 teaspoon of dried coriander
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground ginger
  • 1 tablespoon of butter
  • 1 lemon to cut into quarters and serve along side
  • pinch of salt and pepper to taste

Instructions
 

  • Add the olive oil, garlic and ginger into the instant pot and sauté for a couple of minutes until fragrant.
  • Add the rest of the ingredients (except the coconut milk and lemon), and set the Instant Pot to High Pressure for 14 minutes.
  • Once the countdown has finished, let the pressure release naturally for 10 minutes.
  • Open the Instant pot and stir in the coconut milk.
  • Press the Sauté button again for 5 minutes to let the sauce thicken.
  • Let the butter chicken rest for 10 minutes on the Keep Warm function.
  • Taste to add salt and pepper if necessary.
  • Slice the lemon into quarters and serve along side the butter chicken dish.
  • Serve while warm.

Nutrition

Serving: 1gCalories: 824kcalCarbohydrates: 16gProtein: 70gFat: 54gSaturated Fat: 21gPolyunsaturated Fat: 28gCholesterol: 262mgSodium: 320mgFiber: 5gSugar: 6g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.