Instant Pot Butter Chicken
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
557 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian
Instant Pot Butter Chicken
Description
Instant Pot Butter Chicken uses boneless, skinless chicken thigh pieces cooked in an aromatic sauce created by sauteing butter with minced garlic and ginger. Tomato puree and paste form the base of the sauce, enriched with traditional Indian spices such as garam masala, coriander, cumin, kashmiri chili powder, smoked paprika, turmeric, and salt. These spices meld during a brief cooking period before the chicken and water are added.
The dish is pressure cooked on the poultry setting, producing tender chicken infused with the spicy tomato sauce. After cooking, whipping cream is stirred in to balance the spices and add richness, resulting in a velvety sauce. Parsley chopped over the top brings a touch of green freshness to the completed dish.
This butter chicken works well served with rice, naan, or other bread to soak up the flavorful sauce. The method also allows for use of chicken breasts as an alternative protein.
According to the notes, the recipe stores in a shallow airtight container for up to 7 days and freezes well for up to 3 months, with reheating recommended on the stove after thawing.
Ingredients
- 3 tablespoons butter unsalted
- 8 cloves garlic minced
- 2 teaspoons ginger minced (or paste, fresh
- 1 cup tomato puree or passata
- 2 tablespoons tomato paste
- 3 teaspoons garam masala
- 1 tablespoon Coriander ground
- 1 teaspoon cumin ground
- 1 teaspoon kashmiri chili powder optional
- 1 tablespoon smoked paprika
- 1 teaspoon Turmeric
- 1 teaspoon salt
- 2 pounds chicken thighs boneless and skinless, cut into pieces
- 1 cup water
- 1 cup whipping cream
- 2 tablespoons parsley chopped
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic. Do not cook too long because you don't want to burn it.
- Add the tomato puree and tomato paste to the Instant Pot and stir. Add the garam masala, coriander, cumin, paprika, Kashmiri chili powder, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes.
- Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Switch the Instant Pot to the saute setting (do not put the lid on). Add the whipping cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and reduce a bit. You don't want it to reduce too much.
- Turn off the Instant Pot and garnish with fresh parsley. Serve warm over rice and with naan.
Notes
- Familiarize yourself with your Instant Pot's instructions before cooking, especially for the poultry setting and pressure release.
- Chicken breasts may be substituted for thighs if preferred.
- Store leftovers in a shallow airtight container for up to 7 days in the refrigerator.
- This dish freezes well for up to 3 months; thaw in the refrigerator before reheating on the stove.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 557kcal | 28% |
| Carbohydrates | 9g | 3% |
| Protein | 27g | 54% |
| Fat | 46g | 71% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 217mg | 72% |
| Sodium | 629mg | 26% |
| Potassium | 663mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1880IU | 38% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 68mg | 7% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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