Preheat the oven to 400F. Turn on the Instant Pot to saute mode and add the olive oil. Add the onions, garlic, and ginger and saute for 2-3 minutes until the onions soften. Next add the chicken and brown it on all sides for another 2-3minutes.
Add the tomato paste and brown it for a minute, then add the tomato paste, water, and seasonings and stir to combine. Close the Instant Pot lid and turn the valve to sealing. Meanwhile, place the cauliflower on a sheet pan and sprinkle with the seasonings and coat with olive oil. Roast in the oven for 12-15 minutes.
After the Instant Pot cooking time has finished, carefully use the quick release to release the pressure. Turn the Instant Pot to saute mode again and pour in the heavy cream and cilantro. Stir to combine and let the liquid simmer until the sauce has thickened to your desired thickness (about 5 minutes).
Enjoy with the roasted cauliflower or your choice of side such as steamed rice or naan bread.
Notes
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.
Instant Pot Butter Chicken with Roasted Cauliflower
Equipment
Ingredients
Instant Pot Indian Butter Chicken
Roasted Cauliflower
Instructions
Notes
Nutrition