Instant Pot Butter Chicken Bowties

Ingredients

• 1 medium Yellow Onion (diced)
• 1.75 pounds Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 1 stick Salted Butter (8 tbsp; unsalted can be used with extra salt)
• 1 tablespoon Garlic (crushed (about 3 cloves))
• 2 tablespoons Garam Masala (Indian spice blend)
• 2 teaspoons Curry Powder
• 1 teaspoon Ground Ginger
• 1 teaspoon Cumin
• 2 cups Chicken Broth (low‑sodium)
• 14 ounces Coconut Milk (unsweetened, full‑fat can)
• 1 pound Farfalle Pasta (bow‑tie pasta)
• 6 ounces Tomato Paste (one small can)
• 0.25 cup Heavy Cream (or half‑and‑half)
• 1 teaspoon Seasoned Salt (or regular/kosher salt)
• 0.125 teaspoon Cayenne Pepper (optional for heat)

Instructions

1. Prep Ingredients

   Dice the medium yellow onion and cut the chicken thighs into bite‑size pieces. Measure out all spices, broth, coconut milk, pasta, tomato paste, cream, and butter.

   Time: PT10M

2. Sauté Onion in Butter

   Set the Instant Pot to SAUTÉ on high, add the whole stick of butter and let it melt. Add the diced onion and sauté until translucent, about 3 minutes.

   Time: PT3M

3. Add Garlic

   Stir in 1 tablespoon crushed garlic and sauté for 1 minute until fragrant.

   Time: PT1M

4. Sear Chicken

   Add the chicken pieces, stirring constantly, and sauté for about 2 minutes until the edges turn lightly pink. Do not fully cook the chicken.

   Time: PT2M

5. Season with Spices

   Sprinkle 1 tablespoon garam masala, 2 teaspoons curry powder, 1 teaspoon ground ginger, and 1 teaspoon cumin over the chicken. Stir to coat evenly.

   Time: PT1M

6. Add Liquids

   Pour in 2 cups chicken broth and the 14‑oz can of unsweetened coconut milk. Stir to combine.

   Time: PT1M

7. Add Pasta

   Add the 1‑pound farfalle pasta, pressing it gently into the liquid so it is mostly submerged.

   Time: PT1M

8. Pressure Cook

   Secure the lid, set the valve to sealing, and pressure cook on HIGH for 6 minutes.

   Time: PT6M

9. Quick Release

   When the timer ends, perform a quick pressure release by carefully turning the valve to venting. Open the lid once the pin drops.

   Time: PT2M

10. Finish the Sauce

    Stir in the 6‑oz tomato paste until fully dissolved. Then add ¼ cup heavy cream, an additional tablespoon of garam masala, and 1 teaspoon seasoned salt. Mix until the sauce is glossy and coats the pasta.

    Time: PT5M

11. Serve

    Spoon the butter chicken pasta into serving bowls. Garnish with fresh cilantro or a drizzle of extra cream if desired.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

4 g