Instant Pot Butter Chicken

Name: Instant Pot Butter Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 cup basmati rice; ¼ cup unsalted butter; ½ sweet onion; 1 small red bell pepper; 4 cloves garlic; 1 tablespoon freshly grated ginger; 1 ½ teaspoons garam masala; 1 teaspoon ground turmeric; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; ¼ teaspoon ground cayenne pepper; Kosher salt and freshly ground black pepper; 1 (14.5-ounce) can petite diced tomatoes; 1 (8-ounce) can tomato sauce; ½ cup chicken stock; 2 pounds boneless, skinless chicken breasts; ½ cup heavy cream; 2 tablespoons all-purpose flour; ¼ cup chopped fresh cilantro leaves

User Reviews

4.9

132 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 servings
Course
Main Course

Instant Pot Butter Chicken

Iris Warren

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Yes, you can EASILY make restaurant-quality butter chicken right in your pressure cooker! The flavors are amazing and the chicken is perfectly melt-in-your-mouth tender! Serve with rice and naan for the best home-cooked meal ever.

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Ingredients

Servings

1 cup basmati rice
¼ cup unsalted butter
½ sweet onion diced
1 small red bell pepper diced
4 cloves garlic minced
1 tablespoon freshly grated ginger
1 ½ teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon smoked paprika
1 teaspoon ground cumin
¼ teaspoon ground cayenne pepper optional
Kosher salt and freshly ground black pepper to taste
1 (14.5-ounce) can petite diced tomatoes
1 (8-ounce) can tomato sauce
½ cup chicken stock
2 pounds boneless, skinless chicken breasts cut into 1-inch chunks
½ cup heavy cream
2 tablespoons all-purpose flour
¼ cup chopped fresh cilantro leaves

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Instructions

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Set a 6-qt Instant Pot® to the high saute setting. Add butter, onion and bell pepper. Cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin and cayenne pepper, if using, until fragrant, about 1 minute; season with salt and pepper, to taste.
Stir in diced tomatoes, tomato sauce, chicken stock and chicken.
Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
In a small bowl, whisk together heavy cream and flour; set aside.
Select high sauté setting. Stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in cilantro; season with salt and pepper, to taste.
Serve immediately with rice.