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Instant Pot Turmeric Butter Chicken

ButcherBox Kitchen Team

ButcherBox Kitchen Team

October 20, 2023
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1 hr 20 min

Total

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4

Servings

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Poultry

Protein

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All I Want is Steak Gift Box

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  • New York Strips (2 x 10 oz steaks)
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Our Sourcing Standards

Ingredients

  • 1 1/2 cups chicken stock

  • 1/2 cup dry white wine

  • 3 tbsp honey

  • 1 1/2 tsp turmeric

  • 1 tsp ground cumin

  • 1 tsp ground black pepper

  • 1 medium to large shallot

    finely chopped (about 1/4 cup)

  • 2 cloves garlic

    minced

  • 1 tsp lemon zest

  • 1 tbsp Diamond Crystal kosher salt 

    plus more

  • 5 tbsp unsalted butter

    melted

  • 1 ButcherBox Whole Chicken

    defrosted, pat dry and any excess skin trimmed, gizzards discarded

  • 1 pound green beans

    trimmed

  • 1/4 cup sliced almonds

    toasted

  • Cooked rice

    for serving

Step By Step

Instructions

1
Place the wire rack into the base of the Instant Pot. Pour the stock and wine into the base; stir in the honey.
2
In a large mixing bowl, combine the turmeric, cumin, black pepper, shallot, garlic, lemon zest and salt. Pour in the melted butter, mix well with a fork, then place the chicken in the bowl and thoroughly rub the butter-spice mixture all over, including under the skin. 
3
Place the chicken, breast-side up, into the Instant Pot. Close and lock the lid and keep the vent on the sealed position. Cook on high pressure for 6 minutes per pound (27 minutes if the chicken weighs 4 ½ pounds) or until temperature reads 165 with a meat thermometer. Once done, quickly release the pressure, unlock and open the pot and transfer the chicken to a cutting board. Let cool for about 15 minutes, then pull the meat off the bones and shred.
4
Transfer the broth from the Instant pot to a medium saucepan; place over medium-high heat until it simmers. Adjust the heat to keep it at a simmer. Add the green beans and simmer until just-cookedslightly softened but still crisp, about 5 minutes. Transfer the beans to a serving platter or individual bowls. Raise the heat to medium-high and cook the broth until it has reduced by half. Remove from the heat. Taste and season with additional salt, if needed.
5
Place the chicken and green beans over rice. Spoon with some of the broth over it, sprinkle with the almonds and serve. 

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