Description
Instant Pot Butter Chicken is a rich and creamy Indian-inspired dish featuring tender chicken thighs simmered in a fragrant tomato, butter, and cream sauce. Using the Instant Pot pressure cooker, this flavorful comfort food is quick and easy to prepare, perfect for a satisfying weeknight dinner.
Ingredients
Chicken & Dairy
- 2 lbs (900 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons butter
- ½ cup heavy cream
Oils & Aromatics
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Tomato & Broth
- 1 can (14 ounces) crushed tomatoes
- 1 cup chicken broth
- 2 tablespoons tomato paste
Spices & Seasoning
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh cilantro
Instructions
- Sauté the aromatics: Set the Instant Pot to Sauté mode and add the butter and olive oil. Once melted and hot, add the finely diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and grated ginger and cook for an additional 30 seconds to release their fragrance.
- Add the chicken and spices: Add the bite-sized chicken thigh pieces to the pot. Sprinkle in garam masala, ground cumin, paprika, chili powder, turmeric, salt, and black pepper. Stir thoroughly to coat the chicken evenly with the spices and aromatics.
- Add the liquids: Pour in the chicken broth, scraping the bottom of the Instant Pot to loosen any browned bits for added flavor. Add the crushed tomatoes and tomato paste, stirring gently to combine all the ingredients without breaking down the chicken pieces.
- Pressure cook: Close the lid of the Instant Pot and set the steam release valve to Sealing. Cook on High Pressure for 8 minutes. Once the cooking time finishes, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to release any remaining pressure.
- Add the cream: Open the lid and stir in the heavy cream. Switch the Instant Pot back to Sauté mode and simmer for 2 to 3 minutes, stirring occasionally until the sauce thickens slightly and becomes creamy.
- Finish and serve: Turn off the Instant Pot and, if desired, stir in additional butter for an extra-rich finish. Garnish with freshly chopped cilantro. Serve the butter chicken hot with basmati rice or warm naan bread.
Notes
- Chicken thighs remain tender and juicy when cooked under pressure, but boneless chicken breasts can be substituted if preferred.
- Adjust the amount of chili powder to suit your desired spice level.
- Add the heavy cream only after pressure cooking to avoid it curdling or separating in the high heat.
- For a dairy-free variation, substitute heavy cream with coconut cream and use a dairy-free butter alternative.
- Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner
- Method: Instant Pot
- Cuisine: Indian-Inspired
