Instant Pot Butter Chicken with Cauliflower Mash

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

Add 1 can of undrained tomatoes to the Instant Pot.

Add 1 tablespoon of ginger and 1 tablespoon of garlic to the pot.

Add seasonings: salt, turmeric, ground cumin, cayenne pepper, and smoked paprika.

Stir the mixture to coat the bottom of the pot with tomatoes.

Add 1 pound of chicken thighs to the pot without stirring too much.

Place a trivet with long legs in the pot and add frozen cauliflower on top, covering it with foil.

Set the Instant Pot to pressure cook for 10 minutes without adding water.

After cooking, let the pressure release for about 10 minutes before carefully removing the lid.

Remove the cauliflower and set it aside.

Use an immersion blender to blend the chicken and sauce mixture until smooth and creamy.

Stir the sauce to ensure all butter is melted and the sauce is thick.

Top the chicken with the sauce or leave it whole and pour sauce over it.

Add a little cilantro if desired.

For the cauliflower mash, add butter, salt, and pepper to the cauliflower and stir until well mixed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens