Instant Pot Butter Chicken Recipe

Name: Instant Pot Butter Chicken Recipe
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Yield: 8 serving
Ingredients: 2 pounds boneless, skinless chicken thighs or breasts; 4 tablespoons Butter; 1 large onion; 8-10 cloves garlic; 2 tablespoons fresh grated ginger; 1 tablespoon curry powder; 2 teaspoons garam masala; 1 teaspoon salt; 3/4 teaspoon smoked paprika; 15 ounces tomato sauce; 1 cup heavy cream; chopped cilantro

User Reviews

4.9

360 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
19 mins
Servings
8
Calories
317 kcal
Course
Main Course
Cuisine
Indian

Instant Pot Butter Chicken Recipe

Gael Hudson

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Perfect Butter Chicken Curry - A vibrant and tantalizing butter chicken curry recipe that is made in just minutes using your pressure cooker!

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Ingredients

Servings

2 pounds boneless, skinless chicken thighs or breasts cut into bite-size pieces
4 tablespoons Butter, or ghee
1 large onion, peeled and chopped
8-10 cloves garlic, minced
2 tablespoons fresh grated ginger
1 tablespoon curry powder
2 teaspoons garam masala
1 teaspoon salt
3/4 teaspoon smoked paprika
15 ounces tomato sauce
1 cup heavy cream
chopped cilantro for garnish

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Instructions

Place the butter, chopped onions, garlic, ginger, and all spices in the Instant Pot. Set on Sauté for 5 minutes. Stir to make sure the ingredients don't burn. Once the onions are soft, turn off.
Pour 1/2 cup water into the pot. Then use a wooden spoon to scrub the debris off the bottom of the pot. (This ensures the burn notice will not go off!)
Add the chopped chicken thighs and canned tomato sauce. Lock the lid into place and turn the Instant Pot on Pressure Cook High for 7 minutes. Once finished, turn the Instant Pot Off, then perform a Quick Release to release the steam pressure. Once the valve button drops, unlock the lid and remove.
Stir in the heavy cream. Set the Instant Pot on Sauté again and simmer for 2-5 minutes to thicken the sauce. Sprinkle with chopped cilantro and serve with basmati rice.

Notes

Don't have an Instant Pot? You can make this recipe in the slow cooker! Follow step 1 on the stove top, then transfer the onions and spices to a slow cooker. Add the tomato sauce and chopped chicken. Cover and slow cook for 6-8 hours on low. Then stir in the cream and serve.
Burn Notice: Some Instant Pot users have reported they get a "burn notice" with this recipe. Although I have not experienced this personally, different models of IPs vary a little in the cooking process. If your IP is prone to flash the burn notice, be sure to thoroughly scrub the debris off the bottom of the pot before moving onto step 3. You can even add a little water to make sure this does not happen... 1/2 cup water should do the trick!

Nutrition Information

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Serving 8ounces Calories 317kcal (16%) Carbohydrates 6g (2%) Protein 23g (46%) Fat 21g (32%) Saturated Fat 11g (55%) Cholesterol 163mg (54%) Sodium 733mg (31%) Potassium 527mg (15%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 970IU (19%) Vitamin C 5.9mg (7%) Calcium 50mg (5%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 317 kcal

% Daily Value*

Serving	8ounces
Calories	317kcal	16%
Carbohydrates	6g	2%
Protein	23g	46%
Fat	21g	32%
Saturated Fat	11g	55%
Cholesterol	163mg	54%
Sodium	733mg	31%
Potassium	527mg	11%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	970IU	19%
Vitamin C	5.9mg	7%
Calcium	50mg	5%
Iron	1.8mg	10%