Place chicken in a 6-quart Instant Pot or pressure cooker. Add peppers and onion. Pour sauce over ingredients.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Take the pressure out of weeknight dinners with our Pressure Cooker (or Instant Pot) Indian Butter Chicken. Not only is it full of flavor, quick to make, and only uses 4 ingredients, but our Test Kitchen literally cannot stop making it.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Hy-Vee True boneless, skinless chicken thighs | ||
| 1 c. red bell pepper, seeded and chopped | ||
| ½ small white onion, sliced | ||
| 1 (13.5-oz.) jar Culinary Tours butter chicken sauce | ||
| Basmati rice, hot-cooked, for serving | ||
| Naan flatbreads, for serving | ||
| Lime wedges, for serving | ||
| Hy-Vee plain nonfat yogurt, for garnish | ||
| Fresh cilantro, chopped, for garnish |
Things To Grab
- 6-quart Instant Pot or pressure cooker
- Meat thermometer
Directions
Cover and cook on HIGH pressure for 5 minutes Once chicken has finished cooking, let pressure release naturally for 10 minutes. Then, release the valve and allow steam to escape. Carefully remove lid. Insert a meat thermometer into chicken to check doneness (165 degrees).
Transfer chicken to a cutting board; cut into bite-size pieces. Serve chicken and sauce over rice with naan and lime wedges. Garnish with yogurt and cilantro, if desired.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 130mg
- Sodium: 640mg
- Total Carbohydrates: 14g
- Protein: 24g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 6%