Instant Pot Butter Chicken
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
8 servings
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Calories
372 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Butter Chicken
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This Indian Instant Pot Butter Chicken Recipe is restaurant quality, but made in under 30 minutes at home. So easy, and so good, the sauce is bursting with flavor!
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Ingredients
- ½ cup unsalted butter
- 2 lb boneless skinless chicken thighs
- 1 ½ cups water
- 1 can crushed tomatoes 28 oz
- 2 Tablespoons fresh ginger
- 1 Tablespoon paprika
- 1 Tablespoon cumin
- 1 Tablespoon garam masala
- 1 teaspoon kosher salt
- 1 Jalapeño seeded and diced.
- 2 Tablespoons cornstarch
- ½ cup heavy whipping cream
- ¾ cup plain greek yogurt
- ¼ cup fresh cilantro
Instructions
- Turn the pressure cooker on "SAUTE" and add butter until melted. Lightly brown each side of the chicken for about 2 minutes per side. Remove to a cutting board and cut into bite size pieces.
- While still on "SAUTE" add 1 1/2 cups of water to the pressure cooker. Use a wooden spoon to scrape up the bits on the bottom of the pan. By not doing this step, you could result in a burn notice.
- Hit "cancel" then add the remaining sauce ingredients: tomatoes, ginger, paprika, cumin, garam masala, salt, and jalapeno. Stir to combine. Add chicken to Instant Pot.
- Turn Instant Pot to "High Pressure" for 6 minutes.
- When cook time ends, allow to natural release for 5 minutes, then do a quick release until the valve drops.
- In a small bowl, whisk together 2 Tbsp of cornstarch with about 2 Tbsp of the hot sauce from the pressure cooker. Pour into the Instant Pot and turn on "SAUTE."
- Cook for several minutes, while stirring constantly, until sauce thickens.
- Turn off Instant Pot. Add cream, yogurt, and cilantro to the mixture and stir until combined.
- Serve over rice with Naan bread. ENJOY.
Equipments used:
Notes
- Dice one jalapeno very tiny for a small amount of spice. The cream and yogurt offset the heat in this dish. If you like it spicier, add more jalapeno.
- Make this vegetarian by omitting the chicken and stirring in chickpeas in Step 5.
- Leftovers taste amazing, so make extra rice for tomorrow’s lunch!
- NOTE: The cook and prep time do not account for the time it takes for the pressure cooker to come to pressure. This took approximately 10 minutes for today’s recipe.
- I used my Instant Pot 6qt Duo to create this recipe, using a different size may affect the results and cook time.
Nutrition Information
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Calories
372kcal
(19%)
Carbohydrates
5g
(2%)
Protein
31g
(62%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
12g
Cholesterol
187mg
(62%)
Sodium
511mg
(21%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 31g | 62% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 187mg | 62% |
| Sodium | 511mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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