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Instant Pot Butter Chicken Recipe

Instant Pot Butter Chicken Recipe
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★★★★★

5.1 from 8 reviews

This Instant Pot Butter Chicken recipe delivers a rich and creamy Indian-inspired dish made effortlessly with tender chicken cooked in a spiced tomato and coconut milk sauce. Ready in just about 35 minutes, it’s the perfect comforting meal for busy weeknights or any time you crave bold flavors without the fuss.

Ingredients

Scale

Butter Chicken Base

  • 2 tablespoons ghee
  • ½ white onion, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 2 pounds boneless, skinless chicken breasts, diced into 1-inch pieces
  • 1 (14 ounce) can tomato sauce
  • 1 (13.5 ounce) can unsweetened full fat coconut milk
  • 1 tablespoon lemon juice

Spices

  • 2 tablespoons garam masala
  • 2 teaspoons smoked paprika
  • 2 teaspoons turmeric
  • 1.5 teaspoons coriander
  • 1.5 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon cinnamon
  • ½ teaspoon black pepper

Garnish

  • Cilantro, chopped (for garnish)

Instructions

  1. Sauté Aromatics: Set your Instant Pot to the “sauté” function and melt the ghee. Add in the minced garlic, minced ginger, and diced white onion. Cook for about 3 minutes, stirring occasionally, until the onions are softened and fragrant.
  2. Add Chicken and Sauce Ingredients: Mix in the diced chicken pieces, followed by the tomato sauce, coconut milk, and lemon juice. Then add all the spices—garam masala, smoked paprika, turmeric, coriander, cumin, salt, chili powder, cinnamon, and black pepper. Stir everything well to ensure the chicken is evenly coated with the sauce and spices.
  3. Pressure Cook: Secure the lid on your Instant Pot and make sure the valve is set to “sealing”. Set to manual high pressure and cook for 10 minutes. When the timer goes off, perform a quick release by carefully switching the valve to “venting”.
  4. Serve: Open the lid and give the butter chicken a gentle stir. Garnish with freshly chopped cilantro and serve hot over basmati rice, cauliflower rice, roasted vegetables, or mashed cauliflower for a complete meal.

Notes

  • Use boneless, skinless chicken breasts or thighs based on preference; thighs will yield juicier results.
  • For a richer flavor, you can substitute ghee with unsalted butter.
  • Adjust chili powder according to your heat preference.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • Serve with naan or crusty bread for an alternative to rice.

Nutrition

Keywords: Instant Pot Butter Chicken, Indian Butter Chicken, Pressure Cooker Butter Chicken, Easy Butter Chicken, Gluten Free Indian Recipe

Find it online: https://nataliereeve.com/instant-pot-butter-chicken-recipe/