Instant Pot Butter Chicken Bowties

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Dice one medium yellow onion.

Slice 1.5 to 2 pounds of boneless skinless chicken thighs into bite-sized pieces.

Wash hands after handling raw chicken.

Add 8 tablespoons of salted butter to the Instant Pot and hit the sauté button on high.

Once the butter is melted and bubbling, add the diced onions and sauté for about 3 minutes until translucent.

Add 1 tablespoon of crushed garlic and stir for another minute.

Add the sliced chicken to the pot and sauté for about 2 minutes until it turns pinkish white in color.

Add 1 tablespoon of garam masala, 2 teaspoons of curry powder, 1 teaspoon of ground ginger, and 1 teaspoon of cumin to the chicken and mix well.

Pour in 2 cups of chicken broth and 13.5 to 14 ounces of unsweetened coconut milk and stir to combine.

Add 1 pound of farfalle pasta to the pot, pressing it down into the broth without stirring.

Secure the lid and ensure it's in the sealing position.

Cancel the sauté mode and select pressure cook for 6 minutes at high pressure.

Perform a quick release once cooking is complete and remove the lid.

Stir the pasta and check that most of the liquid has been absorbed.

Add 6 ounces of tomato paste and stir until fully melted into the sauce.

Add 1/4 cup of heavy cream, 1 tablespoon of garam masala, and 1 teaspoon of seasoned salt, and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens