• 2 tbsp olive oil
  • 2 lb cubed boneless skinless chicken breast
  • ½ cup chopped white onion
  • 1 tsp minced garlic
  • 1 tsp ginger
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • ½ cup unsweetened tomato sauce
  • ½ cup unsalted/unsweetened pure almond butter
  • 15 oz (1 can) full-fat unsweetened coconut milk
  • 1 tbsp arrowroot flour
  • ¼ cup water
  • Cooked cauliflower rice, for serving
  • ¼ cup chopped parsley, for garnish
  1. Heat the olive oil in your Instant Pot on the sauté setting. Add the cubed chicken and brown for 8 minutes, stirring occasionally. Add onions, garlic and ginger. Stir well and cook 3 minutes longer. Press Cancel.
  2. Stir in garam masala, turmeric, tomato sauce, almond butter, and coconut milk. Lock lid and close vent valve. Cook on manual setting for 10 minutes. When timer goes off, press “quick release.”
  3. In a small bowl, whisk together the arrowroot flour and water to make a slurry.
  4. Once all pressure releases, remove lid and press Sauté. Gradually stir in arrowroot slurry to thicken sauce for 1-2 minutes. Press Cancel.
  5. Serve your butter chicken hot over cauliflower rice garnished with fresh parsley.