Instant Pot Butter Chicken

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  Coconut oil(15g)
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  Yellow Onion(240g)
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  Garlic(20g)
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  Ginger, Fresh Root(15g)
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  Curry Powder, Ground(23g)
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  Garam Masala, Ground(10g)
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  Chili powder(5g)
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  ¾ teaspoon kosher salt
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  Splash of water or low sodium chicken broth

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Tomato Sauce
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  Cauliflower(1080g)
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  Chicken Breast, Boneless Skinless(907g)
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  Unsalted Butter(30g)
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  Half and half cream(120g)
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  Greek Yogurt (Nonfat)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Rice, Brown, Long-Grain
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  Cilantro, Fresh

Instructions

1. 1Heat the coconut oil in a large heavy-bottomed pot over medium-high heat. Once shimmering, add the onion and cook for 5–7 minutes, stirring occasionally, until it begins to soften and turn translucent.
2. 2Add the garlic, ginger, curry powder, garam masala, and chili powder to the pot and cook for 30 seconds to 1 minute over medium heat, stirring constantly, until fragrant.
3. 3Pour in the tomato sauce and add the cauliflower florets, stirring to combine. Lay the chicken breasts on top and scatter the butter pieces over them. Cover the pot, reduce heat to medium-low, and simmer for 15–18 minutes until the chicken reaches an internal temperature of 165°F and is no longer pink inside.
4. 4Transfer the cooked chicken to a cutting board and cut into bite-sized pieces. Return the chicken to the sauce and stir to combine. Let cool for 2–3 minutes, then stir in the half and half cream and nonfat Greek yogurt until fully incorporated.
5. 5While the butter chicken cooks, bring a pot of salted water to a boil over high heat. Add the brown rice, reduce to a simmer, and cook for 35–40 minutes until tender and the water is absorbed.
6. 6Divide the cooked brown rice evenly into 6 airtight containers while hot.
7. 7Spoon the butter chicken curry evenly over the rice in each container, dividing all sauce and solids equally.
8. 8Garnish each portion with fresh cilantro, seal, and refrigerate until ready to reheat.