Instant Pot Butter Chicken
Butter chicken is one of those dishes that everyone loves, so why not make a quicker easier version, Instant Pot Butter Chicken. This dish is ready in under 30 minutes and packs so much flavor and most of the ingredients you probably have on hand. Serve with rice or naan bread. Instant Pot Butter Chicken is perfectly flavored and quick and easy to make.
Instant Pot Butter Chicken
This easy Instant Pot Butter chicken is one of those dishes that you instantly fall in love with! It is easy to make (hello ready in under 30 minutes). It is savory, saucy, and tastes amazing over a bed of Basmati rice cooked in the Instant Pot. This simple dish is full of so much flavor. It can have a mild flavor like this recipe or you can spice it up with the addition of a little chili powder. No matter how you make this dish it is one that you will want to make every day of the week!
What will I need to make Instant Pot Butter Chicken?
You will need the following supplies:
- Instant Pot
- Cutting Board
- Sharp Knife
- Measuring Cups in Various Sizes
- Measuring Spoons in Various Sizes
- Spatula
- Serving Spoon
- Bowls for Serving
How to Make Instant Pot Butter Chicken
- Cube your chicken and set aside.
- Melt butter in the Instant Pot with the Sauté feature, and then add garlic, stirring until fragrant.
- Add in strained tomatoes, tomato paste, garam masala, ground cumin, smoked paprika, ground ginger, turmeric, and sea salt, cooking for about 5 minutes, then shut off the Sauté feature.
- Add the cubed chicken to the Instant Pot and add enough water to ensure the chicken is just about covered.
- Close the lid and ensure the value is sealed. Using the Manual or Pressure Cook setting, cook chicken for 6 minutes and then allow a natural release of 10 minutes, hit the cancel button, and then safely open the lid.
- Turn the machine back to Sauté and add in the milk. Once it comes to a slow boil, stir frequently for about 5 minutes to thicken the sauce.
- Serve over rice, or with Naan bread.
Tips Tricks and FAQs
- This recipe can easily be doubled or tripled.
- This is a very mild dish. If you want to add a little bit of spice, you can mix in some chili powder if you prefer.
- If you prefer a sweeter sauce add 1 teaspoon of either brown sugar or granulated sugar to your dish prior to cooking it.
- For a dairy free version you can use coconut milk instead of heavy cream.
Storage
You will want to store your butter chicken in the fridge in an airtight container for up to 4 days.
Can I put my raw or frozen chicken inside the Instant Pot?
Yes, you can! Fresh or frozen chicken can be cooked inside of the Instant Pot. There is no defrosting needed either. Just toss the meat in and let it do its thing. It may take a little bit longer for your pot to come to pressure if you are using frozen chicken.
How can I make butter chicken healthier?
Feel free to replace half the chicken with cauliflower for a half chicken half veggie version! The texture of the cauliflower mimics the texture of the chicken and does a fantastic job absorbing all the flavors.
Instant Pot Butter Chicken
Butter chicken is one of those dishes that everyone loves, so why not make a quicker easier version, Instant Pot Butter Chicken. This dish is ready in under 30 minutes and packs so much flavor and most of the ingredients you probably have on hand. Serve with rice or naan bread. Instant Pot Butter Chicken is perfectly flavored and quick and easy to make.
Ingredients
- 1 pound chicken breast
- 2 tablespoons butter, unsalted
- 3 cloves of garlic, pressed
- ½ cup strained tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon onion powder
- 1 teaspoon sea salt
- ¼ - 1/3 cup water, or more
- ¾ cup heavy cream
Instructions
- Cube your chicken and set it aside.
- Melt butter in the Instant Pot with the Sauté feature, and then add garlic, stirring until fragrant.
- Add in strained tomatoes, tomato paste, garam masala, ground cumin, smoked paprika, ground ginger, turmeric, and sea salt, cooking for about 5 minutes, then shut off the Sauté feature.
- Add the cubed chicken to the Instant Pot and add enough water to ensure the chicken is just about covered.
- Close the lid and ensure the value is sealed. Using the Manual or Pressure Cook setting, cook chicken for 6 minutes and then allow a natural release of 10 minutes, hit the cancel button, and then safely open the lid.
- Turn the machine back to Sauté and add in the milk. Once it comes to a slow boil, stir frequently for about 5 minutes to thicken the sauce.
- Serve over rice, or with Naan bread.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 421Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 162mgSodium: 640mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 38g
