Instant Pot Butter Chicken Curry with Cauliflower

A buttery simmer sauce from DOSA shines in this easy weeknight curry packed with tender chicken and mild cauliflower. Let the Instant Pot do the heavy lifting — this dinner comes together in a blast. 

What You Get

Cauliflower 

Jalapeño pepper (optional)

Boneless, skinless chicken thighs (see note below) 

Butter simmer sauce 

Cooked rice 

Cilantro 

Yogurt 

What You’ll Need 

Salt 

Makes 4 servings

Active Time: 15 minutes  

Total Time: 25 minutes  

Step 1 

Core and cut the cauliflower into about 4 cups of bite-size florets, reserving the rest for another use. Mince the jalapeño, if using. Slice the chicken thighs into strips. 

Step 2 

Add the chicken, cauliflower, and simmer sauce to the Instant Pot. Add the minced jalapeño, if you’d like a little heat. Cover, seal the vent, and cook on high pressure until the chicken and cauliflower are completely tender, 5 minutes. Quick-release the pressure. Season to taste with salt. 

Step 3

Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Pick the cilantro leaves and toss the stems.

Step 4

Heap the rice in bowls and spoon the butter chicken over. Dollop with yogurt, sprinkle with the cilantro leaves, and serve warm. 

Contains: milk. 

Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. 

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