Hello fellow Princesses!! 

Do you love Indian food? I do! I always think it must be so complicated but it doesn’t have to be, especially if you have an Instant Pot! 

This is my take on Butter chicken. I substituted coconut milk for the normal cream that is used. This is warm, delicious, hearty and so good!

Watch the video here:



6 tbsp butter

2 pounds of boneless skinless chicken thighs

One 13.5 ounce can of coconut milk

One 28 ounce can of crushed tomatoes

1 large onion, roughly chopped

4 large carrots cut into bite-size pieces

3-5 garlic cloves, minced

1 tbsp fresh ginger minced

1 tbsp Sambal Oelek (more if you like it spicy)

1 1/2 tsp curry powder

1 tsp cardamom

1 tsp ground cloves

1 tsp cinnamon

1 tsp cinnamon

1 tsp salt

1/12 tsp tapioca mix (or corn starch for thickening)



Turn Instant Pot onto sauce mode, medium high. 

Put butter in and when melted, add chicken and onion and carrots. 

Cook for a few minutes till chicken is slightly cooked. Add all other ingredients and mix well. 

Put on lid and close steam valve.

Set Instant Pot to manual mode, low pressure for 6 minutes. 

Let steam out through steam valve and take off lid. 

Serve with rice. Serves 4.

NOTE: If you want to use a slow cooker, that’s fine. Check directions for how long to cook a stew.