0 from 51 votes
30 Minute Instant Pot Butter Chicken
Rich, flavorful and creamy butter chicken made in your instant pot in under 30 minutes will become your new favorite weeknight dinner!
Prep Time
10 mins
Cook Time
10 mins
Servings: 4 people
Calories: 621 kcal
Course:
Dinner
Cuisine:
Indian
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
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.
Cup of Yum
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
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
% 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.