Instant Pot Butter Chicken
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Course
Main Course
Instant Pot Butter Chicken
Description
This recipe begins by preparing basmati rice separately to accompany the main dish. In the Instant Pot, butter is melted and sautéed with diced onion and small red bell pepper until softened. Fresh garlic and ginger are combined with warm spices — garam masala, turmeric, smoked paprika, cumin, and optional cayenne — creating a fragrant base. Diced tomatoes, tomato sauce, chicken stock, and chicken breast pieces are then added and pressure cooked for 10 minutes. After cooking, heavy cream mixed with flour is stirred in and cooked further to thicken the sauce, which is then finished with chopped fresh cilantro and seasoning adjustments.
The result is a creamy butter chicken with tender chicken chunks coated in a rich tomato-spice sauce balanced by the smoothness of cream and butter. The inclusion of bell pepper adds subtle sweetness and texture. This dish pairs well with the cooked basmati rice, offering a complete meal with contrasting textures.
Ingredients
- 1 cup basmati rice
- ¼ cup butter unsalted
- ½ sweet onion diced
- 1 bell pepper diced, small red
- 4 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 ½ teaspoons garam masala
- 1 teaspoon Turmeric ground
- 1 teaspoon smoked paprika
- 1 teaspoon cumin ground
- ¼ teaspoon ground cayenne pepper optional
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 (14.5-ounce) can diced tomatoes petite
- 1 (8-ounce) can tomato sauce
- ½ cup chicken stock
- 2 pounds chicken breast cut into 1-inch chunks, boneless, skinless
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- ¼ cup cilantro fresh, chopped leaves
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.
User Reviews
Overall Rating
4.9
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