30 Minute Instant Pot Butter Chicken
User Reviews
4.7
51 reviews
Excellent
30 Minute Instant Pot Butter Chicken
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Rich, flavorful and creamy butter chicken made in your instant pot in under 30 minutes will become your new favorite weeknight dinner!
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Ingredients
- 2 pounds boneless skinless chicken thighs cut into small bite-size chunks or breasts
- 4 tablespoons butter
- ½ onion finely chopped
- 5-6 cloves garlic minced
- 1 Tbsp ginger minced or finely grated
- 1 Tbsp EACH garam masala, smoked paprika, curry powder *
- 1 tsp EACH ground cumin, salt
- 8 oz (1 cup) can tomato sauce (or 1 cup tomato puree)
- 2 tablespoons tomato paste or replace with 1/2 cup more tomato sauce
- 3/4 cup water or chicken broth
- 1 cup heavy cream *can sub with evaporated milk or coconut cream or coconut milk, or Greek yogurt
- 1/4 cup chopped fresh cilantro leaves
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Instructions
- Turn Instant pot to saute setting. Add the butter and onion; saute for 2-3 minutes or until onion begins to turn golden. Add the garlic and ginger and saute for a minute. Add the spices, tomato sauce, tomato paste, and chicken. Sautee 4-5 minutes. Add the water.
- Cover Instant Pot. Using the manual setting, set the pressure to high for 10 minutes. Once done. Allow the instant pot to release naturally or quick-release pressure according to the manufacturer’s directions.
- Switch the setting to simmer and stir in heavy cream and cilantro. Simmer for another 3-4 minutes or until the sauce has thickened. Serve with basmati rice or naan.
Equipments used:
Notes
- Pro Tip: If you will be serving the butter chicken with rice, cook the rice while the butter chiekn is cooking in the instant pot so it's ready to serve as needed.
- Cream substitutes: Coconut cream or milk, evporated milk, or Greek yogurt can be used in place of heavy cream but be sure to add it at the very end.
- Curry Powder: Curry powder is a mixture of coriander, fenugreek, turmeric and other spices. It can be found at costco or your local Asian grocery. It can be subbed with 1 tsp coriander, 1 tsp fenugreek powder, and 1 tsp turmeric.
- *Chicken breasts can also be used instead of chicken thighs. The cooking time will not change.
- *Doubling or halfing the recipe will not change the cooking time.
Nutrition Information
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Serving
1serving (1/4th recipe)
Calories
621kcal
(31%)
Carbohydrates
11g
(4%)
Protein
47g
(94%)
Fat
43g
(66%)
Saturated Fat
23g
(115%)
Cholesterol
327mg
(109%)
Sodium
643mg
(27%)
Potassium
972mg
(28%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1727IU
(35%)
Vitamin C
10mg
(11%)
Calcium
91mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Serving | 1serving (1/4th recipe) | |
| Calories | 621kcal | 31% |
| Carbohydrates | 11g | 4% |
| Protein | 47g | 94% |
| Fat | 43g | 66% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 327mg | 109% |
| Sodium | 643mg | 27% |
| Potassium | 972mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1727IU | 35% |
| Vitamin C | 10mg | 11% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
51 reviews
Excellent
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