Instant Pot Butter Chicken Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
14 mins
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Total Time
19 mins
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Servings
8
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Calories
317 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Butter Chicken Recipe
Description
The Instant Pot Butter Chicken Recipe combines bite-sized pieces of chicken thighs with a sautéed mixture of butter, onions, garlic, ginger, and warming spices like curry powder and garam masala. The tomato sauce adds acidity and depth, while pressure cooking rapidly tenderizes the meat and melds flavors. After cooking, stirring in heavy cream gives a silky texture that balances the spices. Garnishing with cilantro adds a hint of herbal freshness.
This dish pairs well with basmati rice to soak up the creamy sauce, making it a hearty and satisfying meal. The method allows for saving time compared to traditional slow simmering while still delivering well-developed taste.
For those without an Instant Pot, the recipe can be adapted to a slow cooker by initially sautéing the aromatics on the stove, then slow cooking for several hours before finishing with cream. To avoid any burn notices in the Instant Pot, adding a bit of water and scraping the pot bottom after sautéing vegetables is advised.
Ingredients
- 2 pounds chicken thigh cut into bite-size pieces, boneless, skinless or chicken breast
- 4 tablespoons butter or ghee
- 1 onion peeled and chopped, large
- 8-10 cloves garlic minced
- 2 tablespoons ginger fresh grated
- 1 tablespoon curry powder
- 2 teaspoons garam masala
- 1 teaspoon salt
- 3/4 teaspoon smoked paprika
- 15 ounces tomato sauce
- 1 cup heavy cream
- cilantro for garnish, chopped
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
- If you don't have an Instant Pot, this dish can be prepared in a slow cooker by sautéing aromatics first, then slow cooking chicken and tomato sauce for 6-8 hours on low.
- Scrape and add about 1/2 cup water to the Instant Pot after sautéing to prevent burn notices.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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