Instant Pot Butter Chicken Tacos

$- 1 lb boneless, skinless chicken thighs, diced - 1 tablespoon ghee (or unsalted butter) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 inches fresh ginger, grated - 1 can crushed tomatoes (14 oz) - 1/2 cup coconut milk - 2 tablespoons garam masala - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 1 teaspoon chili powder (adjust to taste) - Salt and black pepper, to taste - Fresh cilantro, chopped (for garnish) - Mini flour or corn tortillas (for serving) - Lime wedges (for added zest) You will need chicken thighs for a juicy base. These thighs give great flavor. Aromatics like onion, garlic, and ginger add depth and warmth. The spices—garam masala, cumin, turmeric, and chili powder—bring a lively kick. Crushed tomatoes and coconut milk create a rich and creamy sauce. Tortillas hold everything together. They make the meal fun and easy to eat. Fresh cilantro brightens the dish, while lime wedges add a zesty finish. Each ingredient plays a key role in making the best butter chicken tacos. Cooking with these ingredients can transform your kitchen. You can enjoy a tasty meal that feels special. Plus, this recipe uses the Instant Pot, which saves time. Gathering these items sets you up for success. Are you ready to cook? 1. Start by setting your Instant Pot to the Sauté function. 2. Add 1 tablespoon of ghee or unsalted butter to the pot. 3. When the ghee melts, add 1 finely chopped medium onion. 4. Sauté the onion for 3 to 4 minutes until it turns clear. 5. Next, add 3 minced garlic cloves and 2 inches of grated ginger. 6. Cook for 1 more minute until your kitchen smells great. 1. Now, add 1 pound of diced chicken thighs to the pot. 2. Sprinkle in 2 tablespoons of garam masala, 1 teaspoon of cumin, and 1 teaspoon of turmeric. 3. Add 1 teaspoon of chili powder and a good pinch of salt and pepper. 4. Stir well to coat the chicken in the spices. 5. Pour in 1 can of crushed tomatoes and ½ cup of coconut milk. 6. Mix until the flavors come together in a smooth blend. 1. Close the Instant Pot lid tight and set the steam valve to sealing. 2. Choose the Manual or Pressure Cook function. 3. Set the timer for 10 minutes on high pressure. 1. When the timer goes off, let the pressure release naturally for 5 minutes. 2. After that, switch to quick release for any remaining steam. 3. Open the lid and shred the chicken using two forks. 4. Mix the chicken back into the sauce and taste it. 5. Adjust the seasoning with more salt, pepper, or spices if needed. 6. Warm your mini tortillas in a skillet or microwave. 7. Fill each tortilla with a generous scoop of butter chicken. 8. Top with fresh cilantro and serve with lime wedges for extra zest. To make your Instant Pot Butter Chicken Tacos shine, you can adjust the spice levels. If you prefer more heat, add extra chili powder. Start with a small amount. Taste the dish before adding more. This way, you can find the perfect balance for your taste buds. For a creamier texture, consider adding more coconut milk. It will make the sauce rich and smooth. If you want to keep it light, add just a bit more. The creaminess enhances the dish and pairs well with the spices. When it comes to toppings, fresh cilantro is a must. It adds a burst of flavor. You can also try diced red onion or avocado for extra creaminess. Lime wedges are great too, adding a refreshing zing. For sides, a light cucumber salad pairs well. It cools the palate after every spicy bite. To present your tacos, arrange them on a colorful platter. Garnish with more cilantro. This makes the dish look appealing and inviting. {{image_4}} You can switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice texture. Use large shrimp and cook them for about 5 minutes in the Instant Pot. Tofu is a great choice for a vegetarian meal. Use firm tofu and press it to remove extra water. Cut it into cubes and sauté it with the spices for flavor. If you'd like a meat-free dish, try chickpeas or lentils. Chickpeas bring a nutty taste and pair well with spices. Canned chickpeas work well; just rinse them before use. For lentils, use red or green ones. They cook quickly and absorb flavors well. Add them to the pot with the tomatoes and coconut milk, just like the chicken. You can choose between corn and flour tortillas. Corn tortillas add a nice, earthy flavor. They tend to be thicker and more sturdy. Flour tortillas are soft and fluffy, which can wrap around the filling well. Heat them before using, so they are warm and tasty. Try both types to see which you like best! Store any leftovers in an airtight container. Let the dish cool first. Keep it in the fridge for up to three days. If you want to use your meal later, make sure to label the container with the date. To freeze, place the cooled butter chicken in a freezer-safe bag or container. Remove as much air as possible. This helps prevent freezer burn. You can freeze the dish for up to three months. For best results, freeze the chicken mixture separately from the tortillas. For safe reheating, thaw your butter chicken in the fridge overnight. You can reheat it in the microwave or on the stove. If using the stove, warm it over medium heat until hot. Stir occasionally to heat evenly. For the tortillas, warm them in a dry skillet or microwave just before serving. Yes, you can use frozen chicken. Just adjust your cooking time. For frozen chicken thighs, set the Instant Pot to cook for 12-15 minutes. This extra time helps ensure the chicken cooks through. Keep in mind, cooking from frozen may add a bit of pressure build-up time. Always check the chicken's internal temperature. It should reach 165°F. To thicken the sauce, try a few methods. First, you can use a cornstarch slurry. Mix 1 tablespoon of cornstarch with 1 tablespoon of water. Stir it into the sauce after cooking. Let it simmer on the sauté mode until it thickens. You can also let the sauce cook longer without the lid to reduce liquid. Another option is to blend a small amount of the sauce and mix it back in. This adds thickness and keeps the flavor rich. If you want a different taste, try using heavy cream or Greek yogurt. Both will add creaminess to the dish. For a dairy-free option, use almond milk or cashew cream. Each choice will change the flavor. Pick one that suits your taste. Adjust the seasoning to match your new ingredient. You learned how to make a tasty chicken dish with warm tortillas. Key ingredients included chicken thighs, spices, and aromatics. I shared step-by-step instructions and helpful tips to boost flavor. You can also enjoy variations like shrimp or a vegetarian twist. Store leftovers safely with proper refrigeration and freezing. Understanding these steps will help you create a delicious meal every time. Enjoy experimenting with your own flavors and ingredients!$

Instant Pot Butter Chicken Tacos

Elevate your taco night with these delicious Instant Pot Butter Chicken Tacos! This quick and easy recipe blends tender chicken thighs in a rich, aromatic sauce made with coconut milk and vibrant spices. In just 35 minutes, you'll create flavorful tacos, perfect for any night. Ready to impress your taste buds? Click through to explore this mouthwatering recipe and make your dinner unforgettable!

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Ingredients

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized chunks

1 tablespoon ghee (or unsalted butter)

1 medium onion, finely chopped

3 cloves garlic, minced

2 inches fresh ginger, grated

1 can (14 oz) crushed tomatoes

1/2 cup coconut milk

2 tablespoons garam masala

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust based on spice preference)

Salt and black pepper, to taste

Fresh cilantro, chopped (for garnish)

Mini flour or corn tortillas (for serving)

Lime wedges (for added zest)

Instructions

Sauté Aromatics: Begin by setting your Instant Pot to the Sauté function. Add the ghee to the inner pot. Once the ghee is melted and shimmering, add the finely chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent. Next, add the minced garlic and grated ginger, cooking for an additional minute until aromatic.

Add Chicken & Spices: To the pot, introduce the bite-sized chicken pieces. Sprinkle in the garam masala, ground cumin, turmeric powder, chili powder, and a generous pinch of salt and pepper. Stir thoroughly to ensure the chicken is evenly coated with the vibrant spice mixture.

Incorporate Tomatoes & Coconut Milk: Pour in the crushed tomatoes along with the creamy coconut milk. Stir everything together until you have a smooth and uniform mixture that combines all the flavors beautifully.

Pressure Cook: Securely close the lid of the Instant Pot, ensuring that the steam release valve is set to the sealing position. Select the Manual or Pressure Cook function and adjust the timer to 10 minutes on high pressure.

Release Pressure: Once the cooking time is complete, allow the pressure to naturally release for 5 minutes. Afterward, carefully switch to a quick release to release any remaining steam.

Shred Chicken: Open the Instant Pot lid, and using two forks, shred the chicken into smaller, bite-sized pieces and mix it back into the rich sauce. Taste the mixture and adjust the seasoning with more salt, pepper, or spices if needed.

Serve Tacos: Warm your mini tortillas in a dry skillet or microwave. Spoon generous portions of the butter chicken mixture onto each tortilla. Top with freshly chopped cilantro for brightness and serve lime wedges on the side for that extra zing.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

- Presentation Tips: Arrange your tacos on a vibrant platter and garnish with additional cilantro and lime wedges to enhance the visual appeal. For a refreshing contrast, consider pairing the tacos with a light cucumber salad on the side.