Pressure Cooker Butter Chicken

A weeknight dinner worth making, this flavourful curry comes together with a few pantry staples and the pressure cooker does the work for you.

Prep Time:

15 minutes

Cook Time:

30 minutes

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Dinner

Pressure Cooker Butter Chicken

This is my idea of a solid weeknight meal. It’s a version of my existing recipe here but I wanted to give it a go with Mingle Butter Chicken curry powder instead of curry paste. A win!

Pressure Cooker Butter Chicken

A simple and delicious weeknight chicken dinner.

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Prep time:

15 minutes

Cook time:

30 minutes

INGREDIENTS

1 tbsp coconut oil
1 large onion, finely chopped
3 garlic cloves, minced
1 sachet (30g) Mingle Butter Chicken Recipe Base
800g chicken thighs
2 large sweet potatoes (approx. 300-400g total), peeled and chopped into large chunks
275ml canned coconut milk
400g tinned tomatoes
250ml chicken stock or bone broth
1 cup frozen peas

METHOD

Select SAUTÉ/SEAR mode and set to HIGH.
Heat coconut oil, then add onion and cook for 3–4 minutes until softened. Add garlic and Mingle Butter Chicken Recipe Base, stirring for 1 minute until fragrant.
Add tinned tomatoes, coconut milk and chicken stock. Stir to combine, scraping any spices from the bottom of the pot.
Add in the chicken thigh and sweet potato. Stir to combine.
Secure the lid and set the pressure release valve to SEAL.
Select STEW, set to HIGH for 12 minutes, then press START.
Once cooking is complete and pressure has safely released, open the lid and stir in the frozen peas.
Taste and adjust seasoning. Serve with fresh coriander, lime wedges, coconut yoghurt and rice if desired.