Instant Pot Butter Chicken
User Reviews
4.9
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Total Time
42 mins
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Servings
4
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Calories
549 kcal
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Course
Main Course, Lunch, Dinner
Instant Pot Butter Chicken
Description
Instant Pot Butter Chicken starts with skinless chicken thighs browned in ghee to lock in moisture and flavor. The sauce incorporates sliced onions, garlic, ginger, and a carefully measured mix of spices such as garam masala, paprika, turmeric, coriander, and cumin. Chicken stock is used to deglaze the pot, preventing sticking and intensifying the sauce's depth. The dish is pressure cooked to tenderize the chicken quickly while blending the spices well. Finishing with soy sauce and heavy cream adds richness and umami complexity. Fresh cilantro garnish brightens the dish.
The flavor is a harmonious mix of warm spices and creamy texture from yogurt and cream, balanced by tomato paste’s acidity and a hint of sweetness from sugar. The chicken is juicy and tender, infused with the aromatic sauce. Cooking in the Instant Pot ensures the spices meld thoroughly while keeping the chicken moist.
This butter chicken can be served over rice or with flatbread, making for a hearty main course. Adjust lemon juice at the end to customize the acidity as preferred.
Use unsalted chicken stock and add a bit more if you encounter any burn errors in the Instant Pot. While soy sauce is unconventional, it enhances depth in this recipe. Rate and share feedback if you try it.
Ingredients
- 6 (1.5lb) chicken thighs skinless
- 2 tablespoons (30g) ghee or unsalted butter
- 6 (26g) garlic minced, cloves
- 1 (250g) onion , sliced
- 1 tablespoon (15g) ginger , minced
- ½ cup (125ml) chicken stock see note, unsalted
- 1 ½ cup (370g) PLAIN yogurt
- 1 cup (225g) tomato paste
- 2 tablespoons (24g) garam masala
- 2 tablespoons (24g) sugar
- 3 tablespoons (22g) paprika
- 1 teaspoon (2g) Turmeric ground
- 1 ¼ teaspoon (2.5g) ground coriander
- 1 ¼ teaspoon (2.5g) cumin ground
- 3 tablespoons (45ml) soy sauce see notes, regular
- ⅓ cup (83ml) heavy cream
- ½ - 1 (20ml - 35ml) lemon juice , fresh squeezed
- salt for seasoning
Garnish:
- cilantro fresh
Instructions
- Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the skinless chicken thighs, then season one side with some kosher salt. Add 2 tbsp (30g) ghee or unsalted butter. Then, brown 2 sides of the chicken thighs in Instant Pot for 3 minutes per side. Set aside the browned chicken thighs.
- Saute Onions and Spices: Add sliced onions in Instant Pot, and saute for 4 minutes. Add minced ginger, garlic, 2 tbsp (24g) garam masala, 2 tbsp (24g) sugar, 3 tbsp (22g) paprika, 1 tsp (2g) ground turmeric, 1 ¼ tsp (2.5g) ground coriander, and 1 ¼ tsp (2.5g) ground cumin. Then, saute for another minute.
- Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot. Turn off the heat briefly.*Amy + Jacky's Tip - Burn Error: If your Instant Pot is more sensitive to the "BURN" notice, use 1 cup (250ml) unsalted chicken stock instead.
- Pressure Cook Butter Chicken: Add 3 tbsp (45ml) regular soy sauce, browned chicken thighs (& the meat juice!), then add freshly squeezed lemon juice from half a lemon (20ml) in Instant Pot. Layer 1 cup (225g) tomato paste on top and do not mix! Pressure Cook at High Pressure for 6 minutes*, then 10 minutes Natural Release. *Pressure Cooking Time Chart:-Chicken Breasts: High Pressure 5 mins-Boneless Chicken Thighs: High Pressure 5 mins-Chicken Drumsticks: High Pressure 7 mins-Chicken Cubes: High Pressure 2 minsRemove the lid carefully and give it a few gentle stirs so the tomato paste infuses into the sauce.
- Make Butter Chicken Sauce: Set aside the chicken thighs in a serving bowl. Mix in 1 ½ cup (370g) plain yogurt and ⅓ cup (83ml) heavy cream. For smoother butter chicken sauce, blend sauce with an immersion blender. Taste and adjust the seasoning with more salt, sugar, lemon juice, and yogurt. For Reference: we added 3 pinches of salt + a tablespoon lemon juice.
- Serve: Add chicken back in Instant Pot, then give them a quick mix. Garnish with cilantro. Serve with your favorite side dishes. Enjoy every bite of this Glorious Butter Chicken!~ :)
Notes
- If your Instant Pot is sensitive to the "BURN" notice, increase chicken stock to 1 cup (250ml) to prevent this.
- Soy sauce, though not traditional, adds umami and depth to the sauce; try it to see if you like the flavor enhancement.
- Adjust lemon juice at the end to balance acidity to your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 37g | 12% |
| Protein | 43g | 86% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 219mg | 73% |
| Sodium | 1490mg | 62% |
| Potassium | 1552mg | 33% |
| Fiber | 7g | 28% |
| Sugar | 21g | 42% |
| Vitamin A | 4010IU | 80% |
| Vitamin C | 23.4mg | 26% |
| Calcium | 210mg | 21% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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