Instant Pot Butter Chicken
User Reviews
5
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Total Time
22 mins
-
Servings
6
-
Calories
540 kcal
-
Course
Main Course
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Cuisine
Indian
Instant Pot Butter Chicken
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It is so incredibly simple to recreate restaurant quality butter chicken in the comfort of your own home in less than 30 minutes all thanks to the instant pot!
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Ingredients
- 2 pounds chicken thigh cut into 1.5-inch cubes, boneless and skinless
- 2 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- ½ tablespoon olive oil
- 1 yellow onion large
- 4-5 garlic cloves
- 1 teaspoon ginger minced
- 1 cup chicken broth
- 1 teaspoon cumin
- 3 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 (6 ounce) tomato paste canned
- 1 cup heavy cream
Instructions
- Sprinkle salt and pepper onto the chicken thighs (start with 1 tsp salt and ½ tsp pepper, then add more to desired taste at the end). Set aside.
- Using a food processor, puree garlic, onion, and ginger into a smooth paste
- Mix cumin, garam masala, turmeric powder, smoked paprika, and cayenne pepper in a separate bowl
- Press the [SAUTE] button. Add oil and butter into the inner pot
- Once the butter is melted, add the pureed garlic/onion/ginger mixture and cook it for 1 minute, stirring occasionally.
- Then, deglaze the pot by adding chicken broth. Scrape any bits stuck to the bottom of the pot to avoid the "burn" message.
- Now without stirring, layer in the ingredients in the following order: chicken thighs (spread evenly in the pot), spice mixture (sprinkle evenly over the chicken thighs), and tomato paste.
- Close the lid and turn the steam release handle to the “sealing” position. Press [PRESSURE COOK] (or [MANUAL] for older models) and set the instant pot to cook on HIGH pressure for 12 minutes.
- Once it is done cooking, QUICK RELEASE the pressure by carefully turning the steam release handle to “venting”. Open the lid and press the [SAUTE] button. Add heavy cream, and additional salt and pepper to taste. Cook for approximately 2-3 minutes (stirring occasionally) or until the butter chicken reaches your desired consistency. If you wish to thicken up the gravy even further, you can use cornstarch as described in the notes below.
Notes
- Thicken up the gravy:
- **This recipe was tested with a 6-quart Instant Pot DUO**
- Leave the instant pot on “saute” mode to boil off some liquid (approximately 2-3 minutes, stirring occasionally), OR
- Make a cornstarch slurry by adding 1-2 tablespoon of cornstarch in a small bowl and adding an equal amount of cold liquid. Stir until a smooth paste forms and then add this mixture into the butter chicken.
Nutrition Information
Show Details
Calories
540kcal
(27%)
Carbohydrates
11g
(4%)
Protein
28g
(56%)
Fat
43g
(66%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.2g
(10%)
Cholesterol
199mg
(66%)
Sodium
1290mg
(54%)
Potassium
714mg
(15%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1397IU
(28%)
Vitamin C
9mg
(10%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 11g | 4% |
| Protein | 28g | 56% |
| Fat | 43g | 66% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 199mg | 66% |
| Sodium | 1290mg | 54% |
| Potassium | 714mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1397IU | 28% |
| Vitamin C | 9mg | 10% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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