Dairy-free Butter Chicken - Meal Prep in the Instant Pot - How to Cook Rice

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.

Plug in the Instant Pot and hit the sauté button, waiting for it to say 'hot'.

Prepare 1.5 pounds of chicken, cutting it into stew-sized pieces.

Chop 1 whole onion, juice 1 lime, and gather other ingredients: coconut milk, tomato paste, garlic, ginger, and spices.

Add 2 tablespoons of coconut oil to the bottom of the Instant Pot.

Sauté the chopped onion for about 3-4 minutes until it starts to brown.

Add 1 tablespoon of chopped garlic and 1 tablespoon of grated ginger to the onions and stir.

Add 2 teaspoons of garam masala, 1 teaspoon of cumin, 1 teaspoon of ground coriander, and 1 teaspoon of turmeric to the pot, stirring to combine.

Continue sautéing until the spices are fragrant and the onion is cooked down, scraping the bottom of the pot as needed.

Stir in 1 can of tomato paste and let it cook, caramelizing slightly on the bottom of the pot.

Add the lime juice to deglaze the pot, scraping up any stuck bits.

Add the chicken pieces and 1 can of coconut milk to the pot, stirring everything together.

Season with about half a teaspoon of salt and stir again.

Cancel the sauté mode and switch to manual pressure mode, setting it for 8 minutes.

Ensure the steam vent is sealed and the lid is on tight, then start the pressure cooking process.

After 8 minutes of cooking, let the Instant Pot rest for about 10 minutes before releasing the pressure.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens