Name: Instant Pot Butter Chicken
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Indian
Ingredients: 3 tablespoons unsalted butter; 5 cloves garlic, minced (about 5 teaspoons); 2-inch fresh ginger root, grated (about 2 tablespoons); 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon ground turmeric; ½ teaspoon chili powder (optional); 1 teaspoon salt (adjust as needed); 2 pounds (900 g) boneless, skinless chicken thighs, diced into bite-size pieces; 1 15-ounce (425 g) can tomato sauce or passata; 1 cup (240 ml) heavy whipping cream, coconut milk, or half-and-half; 2 tablespoons chopped fresh parsley, mint, or cilantro for garnish

Description

A rich and creamy butter chicken recipe made effortlessly in an Instant Pot, perfect for family dinners and gatherings.

Ingredients

Scale

3 tablespoons unsalted butter
5 cloves garlic, minced (about 5 teaspoons)
2-inch fresh ginger root, grated (about 2 tablespoons)
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon chili powder (optional)
1 teaspoon salt (adjust as needed)
2 pounds (900 g) boneless, skinless chicken thighs, diced into bite-size pieces
1 15-ounce (425 g) can tomato sauce or passata
1 cup (240 ml) heavy whipping cream, coconut milk, or half-and-half
2 tablespoons chopped fresh parsley, mint, or cilantro for garnish

Instructions

Set your Instant Pot to the Sauté function. Melt the butter, then add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Stir in garam masala, cumin, smoked paprika, turmeric, optional chili powder, and salt. Cook for 1 minute.
Mix in the tomato sauce and add ¼ cup of water. Turn off the sauté setting.
Add the diced chicken thighs, ensuring they are evenly coated. Seal the lid and set the vent to SEALING. Select the Pressure Cook or Manual setting and cook on high pressure for 6 minutes.
Once cooking is complete, perform a quick release of the steam. Carefully remove the lid and switch back to Sauté. Stir in the cream and let the sauce reduce slightly to your desired consistency. Adjust salt to taste.
Serve your butter chicken over a bed of rice, garnished with chopped parsley, cilantro, or mint.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Main Course
Method: Pressure Cooking
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 35g
Cholesterol: 115mg

Keywords: instant pot, butter chicken, Indian, weeknight dinner, creamy chicken