Description
This Instant Pot Butter Chicken recipe is a creamy and flavorful dish that’s quick and easy to make in your pressure cooker. Tender chicken cooked in a rich tomato and spice-infused sauce, finished with a touch of cream for a luscious texture.
Ingredients
Scale
Ingredients:
- 1 ½ pounds boneless, skinless chicken thighs cut into chunks
- 1 tablespoon butter
- 1 tablespoon oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1 (15 oz) can tomato sauce or crushed tomatoes
- 3/4 cup heavy cream
- 2 tablespoons butter (for finishing)
- chopped cilantro for garnish
Instructions
- Set the Instant Pot to sauté mode. Add 1 tablespoon oil and 1 tablespoon butter. Once melted, add chopped onions and sauté until soft and golden, about 5 minutes.
- Stir in garlic and ginger and cook for 1 more minute.
- Add garam masala, cumin, paprika, turmeric, cayenne (if using), and salt. Cook for 30 seconds to bloom the spices.
- Add chicken pieces and toss to coat in the mixture.
- Pour in the tomato sauce and stir well. Cancel sauté mode. Seal the lid and cook on high pressure for 7 minutes.
- Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Stir in heavy cream and remaining 2 tablespoons of butter until smooth and creamy. Switch to sauté mode briefly to warm through if needed.
- Garnish with chopped cilantro and serve with rice or naan.
Notes
- You can substitute coconut milk for heavy cream to make it dairy-free.
- Add a pinch of sugar if your tomato sauce is too acidic.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
