Instant Pot Butter Chicken Recipe
Skip the costly Indian restaurant and make amazing butter chicken at home! The pressure cookier does all the work!
Equipment
Ingredients
Chicken:
- 2 Tbsp salted butter
- 1 small onion diced
- 1 red pepper diced
- 4 cloves garlic minced
- 1 Tbsp fresh ginger
- 1 ½ tsp garam masala
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp cumin
- ¼ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp chicken base or bouillon
- 14.5 oz can diced tomatoes or crushed tomatoes
- 8 oz can tomato sauce
- 1 tsp sugar
- 2 pounds skinless chicken breasts cubed
- ½ cup heavy cream or coconut milk
- 3 Tbsp flour
For serving:
- 4 cups of hot cooked basmati rice
- ¼ cup chopped cilantro optional
Instructions
- Set your Instant Pot to SAUTE. Saute the diced onion and pepper in the butter for 3-5 minutes, or until tender.
- Stir in the garlic, ginger, garam masala, turmeric, paprika, cumin, cayenne, salt, and black pepper. Cook and stir for another minute, or until fragrant.
- Add the chicken bouillon, diced tomatoes, tomato sauce, and sugar. Stir to remove the cooked bits from the bottom of the pot. Add the diced chicken.
- Seal the Instant Pot and set it to MANUAL high pressure for 10 minutes. (It will take 10-12 minutes to come to pressure.) When it beeps, use quick release, then carefully remove the lid.
- Whisk together the cream and flour until smooth. Switch back to the sauté setting, then stir in the cream mixture. Cook and stir for about 3 minutes, or until sauce is thickened.
- Serve hot over basmati rice.
Notes
- Feel free to substitute boneless chicken thighs for the chicken breast if desired.
- One serving includes 1/2 cup of cooked rice.
Nutrition
Serving: 1gCalories: 353kcalCarbohydrates: 32gProtein: 28gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 97mgSodium: 575mgPotassium: 730mgFiber: 2gSugar: 5gVitamin A: 1176IUVitamin C: 29mgCalcium: 57mgIron: 2mg
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