Instant Pot Butter Chicken Recipe
A quick Instant Pot butter chicken made with spiced chicken thighs, tomato sauce, and cream. Ready in minutes using pressure cooking.
Equipment
- Instant Pot
Ingredients
Ingredients
- ?3 tablespoonsunsalted butter
- ?5 clovesgarlicabout 5 teaspoons minced or crushed
- ?2 inch 5 cmfresh ginger rootgrated (about 2 tablespoons)
- ?2 teaspoonsgaram masala
- ?1 teaspoonground cumin
- ?1 teaspoonsmoked paprika
- ?1 teaspoonground turmeric
- ?1/2 teaspoonchili powderoptional
- ?1 teaspoonsaltadd more if needed
- ?2 pounds 900 gramschicken thighsskinless, boneless, diced into bite-size pieces
- ?115-ounce can 425 gramstomato sauceor passata
- ?1 cup 240 mlheavy whipping creamor coconut milk, or half and half*
- ?2 tablespoonschopped fresh parsleyor mint or cilantro for garnish
Instructions
Instructions
- Turn the Instant Pot to SAUTE. Add 3 tablespoons unsalted butter and melt.
- Add 5 cloves garlic (about 5 teaspoons, minced) and 2 tablespoons grated fresh ginger. Cook, stirring, until fragrant, about 1 minute.
- Add 2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon ground turmeric, ½ teaspoon chili powder (optional), and 1 teaspoon salt. Stir and cook for about 1 minute.
- Pour in the entire 15-ounce can (425 g) tomato sauce (passata). Use the sauce to deglaze the pot by scraping any browned bits off the bottom with a wooden spoon.
- Press CANCEL to turn off SAUTE. Add 2 pounds (900 g) diced chicken thighs and stir to coat them in the sauce and spices.
- Secure the lid and set the vent to SEALING. Select PRESSURE COOK/MANUAL on HIGH pressure and set the time for 6 minutes. (The Instant Pot will take about 10 minutes to come to pressure.)
- When the cooking program ends, perform a quick release to release the steam. When the float valve drops, carefully open the lid away from your face.
- Press SAUTE. Stir in 1 cup (240 ml) heavy whipping cream (or coconut milk or half-and-half) and simmer, stirring occasionally, until the sauce thickens slightly, about 2–4 minutes. Taste and add more salt if needed.
- Turn off the Instant Pot. Serve warm, garnished with 2 tablespoons chopped fresh parsley, mint, or cilantro.
Notes
Do not add water, the chicken will produce enough liquid for the Instant Pot to come to pressure (if worried you might get a BURN message, read note #8).
Chicken breasts can also be used in this recipe, however, chicken thighs are more flavorful and are more tender. If using chicken breasts, pressure cook for 5 minutes.
The Passata sauce can be substituted with tomato sauce, or a can of plain tomatoes that are blended and sieved.
You can substitute heavy cream with half and half, or coconut milk for a non-dairy option. Keep in mind that the sauce won’t be as creamy as if you use heavy cream.
This dish is medium spicy (heat), so if you’re feeding children then I recommend that you leave the chili powder out.
You can skip sautéing the garlic and ginger for a speedy dinner, but the ginger might have a little bite if left without the sautéing.
Do not add the cream before pressure cooking as it might separate.
If you double the ingredients, do not adjust the cooking time.
You should not get a BURN message, unless you’re using less tomato sauce than indicated in the recipe. I also heard that newer Instant Pot models show BURN messages more often. If you get a burn message, add 1/4 cup of water to the sauce and using a wooden spoon scrape off any bits that are stuck to the bottom and start the Instant Pot again.
Traditionally, a little bit of sugar is added to the sauce to make it sweeter. I personally don’t add any sugar to my butter chicken, and it tastes great. But feel free to add 1 teaspoon of granulated or brown sugar to the sauce before pressure cooking.
You can stir in more butter in the sauce after pressure cooking for a creamier texture. This recipe calls for butter just to saute the aromatics, and it tastes wonderful. But you can add more butter at the end if you like.
Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
Serve withInstant Pot basmatiorbrown rice, and/orfresh naan.
If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave by adding a splash of water and mix. You can store it in the fridge for up to 5 days.
Freeze in a freezer-safe container for up to 3 months.
The recipe makes 4 large portions or 5-6 medium portions.
Chicken breasts can also be used in this recipe, however, chicken thighs are more flavorful and are more tender. If using chicken breasts, pressure cook for 5 minutes.
The Passata sauce can be substituted with tomato sauce, or a can of plain tomatoes that are blended and sieved.
You can substitute heavy cream with half and half, or coconut milk for a non-dairy option. Keep in mind that the sauce won’t be as creamy as if you use heavy cream.
This dish is medium spicy (heat), so if you’re feeding children then I recommend that you leave the chili powder out.
You can skip sautéing the garlic and ginger for a speedy dinner, but the ginger might have a little bite if left without the sautéing.
Do not add the cream before pressure cooking as it might separate.
If you double the ingredients, do not adjust the cooking time.
You should not get a BURN message, unless you’re using less tomato sauce than indicated in the recipe. I also heard that newer Instant Pot models show BURN messages more often. If you get a burn message, add 1/4 cup of water to the sauce and using a wooden spoon scrape off any bits that are stuck to the bottom and start the Instant Pot again.
Traditionally, a little bit of sugar is added to the sauce to make it sweeter. I personally don’t add any sugar to my butter chicken, and it tastes great. But feel free to add 1 teaspoon of granulated or brown sugar to the sauce before pressure cooking.
You can stir in more butter in the sauce after pressure cooking for a creamier texture. This recipe calls for butter just to saute the aromatics, and it tastes wonderful. But you can add more butter at the end if you like.
Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
Serve withInstant Pot basmatiorbrown rice, and/orfresh naan.
If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave by adding a splash of water and mix. You can store it in the fridge for up to 5 days.
Freeze in a freezer-safe container for up to 3 months.
The recipe makes 4 large portions or 5-6 medium portions.