Craving a rich and flavorful dish that brings a taste of India to your kitchen? This Instant Pot Butter Chicken is just what you need! It’s a cozy blend of tender chicken simmered in a creamy tomato sauce, making it perfect for any night of the week.
This recipe transforms simple ingredients into a restaurant-quality meal in no time. The Instant Pot takes care of the cooking, leaving you with perfectly cooked chicken that soaks up all the aromatic spices. Plus, it’s a fantastic option for meal prep or impressing your guests with minimal effort.
If you love a dish that’s both comforting and bursting with flavor, this Butter Chicken is a delightful choice. It pairs wonderfully with fluffy rice or warm naan, making it a complete meal that everyone will enjoy.
Easy Instant Pot Butter Chicken
This Instant Pot Butter Chicken is a deliciously creamy and mildly spiced dish featuring tender pieces of chicken breast cooked in a rich tomato and butter sauce. It’s indulgent yet easy to make, perfect for busy weeknights or special occasions.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Sauté Aromatics: In the Instant Pot, select the ‘Sauté’ mode and melt the butter. Add chopped onion, garlic, and ginger, and sauté until fragrant and the onion is translucent.
- Add Spices: Stir in the garam masala, cumin, coriander, turmeric, and paprika. Cook for about 1 minute to toast the spices.
- Add Chicken: Add the chicken pieces to the pot and season with salt and pepper. Stir to coat the chicken in the spice mixture.
- Add Tomato Sauce: Pour in the tomato sauce and stir to combine. Close the lid and set the vent to sealing.
- Pressure Cook: Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 10 minutes. Allow for a natural pressure release for 10 minutes, then quick release the remaining pressure.
- Add Cream: Stir in the heavy cream and adjust seasoning if needed. Select ‘Sauté’ again and let it simmer for a few minutes until heated through.
- Serve: Garnish with chopped cilantro and serve over rice or with naan.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 580kcal
- Fat: 35g
- Protein: 40g
- Carbohydrates: 15g