Instant Pot Butter Chicken
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
394 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian
Instant Pot Butter Chicken
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This Instant Pot Butter Chicken recipe delivers the authentic flavors of the classic restaurant-style Indian curry at home, in about 30 minutes! Tender chicken pieces simmered in the most fragrant, rich and creamy tomato based curry sauce.
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Ingredients
- 4 tablespoons butter unsalted
- 1 small onion diced
- 1 tablespoon fresh ginger or ginger paste, grated
- 8 garlic cloves, minced
- 2 teaspoons garam masala
- 1 teaspoon Turmeric ground
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper, or more to taste (optional)
- 1 (8-ounces) tomato sauce canned
- 1 (14.5-ounces) diced tomatoes petite
- 1/2 cup chicken broth
- 2 pounds chicken breasts boneless and skinless, or thighs, cut into bite size pieces
- 1 cup heavy cream
- 2 tablespoons cilantro flat leaf parsley has more flavor, or parsley, chopped fresh
Instructions
- Turn your instant pot to the saute setting.
- Add the butter and when its melted, add the onions and ginger and saute stirring frequently for about 3 - 5 minutes or until the onions become soft. Stir in the garlic, Garam Masala, turmeric, cumin, coriander, salt and cayenne pepper and cook for about a minute or until fragrant. Turn the pot off to prevent the garlic and spices from burning.
- Stir in the tomato sauce, diced tomatoes, chicken broth and the chicken.
- Close and lock the lid and select the manual setting, select pressure cooker to high and set the timer to 6 minutes.
- Once the cooking cycle is complete, let the pressure release naturally for 5 - 10 minutes, then do a quick release of the remaining pressure. Carefully unlock and remove the lid.
- Set the pot to the saute setting and stir in the heavy cream. Cook, stirring frequently for about 4-5 minutes or until the sauce thickens slightly. Turn the instant pot off (you can set it to warm) and add the cilantro. Season to taste and serve.
Equipments used:
Notes
- You can use half and half or whole milk instead of the heavy cream. Just keep in mind that the higher fat content of heavy cream is what gives this dish it's creaminess and richness.
- If the butter chicken sauce is too thick, add additional broth, milk or heavy cream.
- Store leftovers in an airtight container in the fridge for 5 days. This recipe freezes well.
- You can make this recipe with boneless frozen chicken. Adjust the cooking time to 10-11 minutes.
- Your pressure cooker may take anywhere from 10 to 15 minutes to come to pressure before the cooking timer starts. The exact time varies depending on size, model, and the contents inside the pot. For this reason, we don’t include it in the total time shown above.
Nutrition Information
Show Details
Calories
394kcal
(20%)
Carbohydrates
4g
(1%)
Protein
34g
(68%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
171mg
(57%)
Sodium
719mg
(30%)
Potassium
663mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
904IU
(18%)
Vitamin C
6mg
(7%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 4g | 1% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 719mg | 30% |
| Potassium | 663mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 904IU | 18% |
| Vitamin C | 6mg | 7% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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