Instant Pot Butter Chicken

When the cravings for something rich and flavorful hit, nothing beats the comfort of Instant Pot Butter Chicken. I still remember the first time I made this dish; it was a chilly evening, and I wanted something that would warm my soul. As I sautéed the spices and watched the chicken transform under pressure, the aroma filled my kitchen, drawing in family members one by one. In just a half hour, a restaurant-quality meal was on the table, and every bite was met with delighted smiles. This dish has become a staple in my home, a reminder that sometimes, the best meals come together in a rush.

What You’ll Need for Instant Pot Butter Chicken

Cooking is all about the ingredients and how they work together. In Instant Pot Butter Chicken, the flavors meld beautifully, creating a sauce that’s both creamy and rich. Key players like butter, tomato sauce, and heavy cream combine with aromatic spices to create a dish that’s simply unforgettable.

• 2 pounds boneless skinless chicken thighs, cut into small bite-size chunks, or breasts – This is the star of the dish, providing protein and texture.
• 4 tablespoons butter – Adds richness and a creamy texture to the sauce.
• ½ onion, finely chopped – Gives a savory base flavor when sautéed.
• 5-6 cloves garlic, minced – Enhances the overall taste with its strong aroma.
• 1 tablespoon ginger, minced or finely grated – Adds a fresh, zesty note.
• 1 tablespoon EACH garam masala, smoked paprika, curry powder – This trio of spices is what makes the dish so flavorful.
• 1 teaspoon EACH ground cumin, salt – These seasonings boost the overall flavor profile.
• 8 oz (1 cup) can tomato sauce – The base of your sauce, providing moisture and acidity.
• 2 tablespoons tomato paste – Intensifies the tomato flavor in the sauce.
• ¾ cup water, or chicken broth – Provides the necessary liquid for cooking.
• 1 cup heavy cream – Makes the sauce luxuriously creamy and rich.
• ¼ cup chopped fresh cilantro leaves – Adds a fresh, herbal note for garnish.

How to Cook Instant Pot Butter Chicken

Cooking Instant Pot Butter Chicken is a breeze, especially with the Instant Pot doing most of the work. Follow these steps, and you’ll have a restaurant-quality meal in no time!

1. Turn on your Instant Pot and set it to the sauté function. Once it’s hot, add the butter and let it melt. Then, toss in the finely chopped onion. Sauté for about two to three minutes until the onion starts to turn golden brown. You’ll notice a lovely aroma filling your kitchen at this point.
2. Add the minced garlic and ginger to the pot. Stir them in and sauté for another minute, allowing the flavors to meld together. The mixture should be fragrant but not burnt.
3. Next, add in the garam masala, smoked paprika, and curry powder. Stir well to coat the onions, garlic, and ginger with the spices. You’ll see the color change and the spices releasing their oils, which smells divine!
4. Now, it’s time to introduce the star of the dish. Add the chicken pieces and stir to coat them with the spice mixture. Sauté for about four to five minutes, letting the chicken brown slightly.
5. Pour in the tomato sauce and tomato paste, stirring to combine everything thoroughly. At this point, add the water or chicken broth. This will create the sauce that will envelop the chicken.
6. Cover the Instant Pot with the lid, ensuring the vent is set to sealing. Using the manual setting, set the pressure to high for ten minutes. This is where the magic happens!
7. After cooking, you can either allow the pressure to release naturally or quick release it according to your preference. Be careful when opening the lid, as the steam can be quite hot.
8. Switch the setting to simmer and stir in the heavy cream and chopped cilantro. Allow it to simmer for an additional three to four minutes, letting the sauce thicken slightly. This is where the dish transforms into something truly special!
9. Finally, serve your Instant Pot Butter Chicken over fluffy basmati rice or with naan. Garnish with more cilantro if desired, and enjoy!

Tips and Tricks about Instant Pot Butter Chicken

Making the perfect Instant Pot Butter Chicken is all about the details! Here are some valuable tips to ensure your dish turns out wonderfully every time.

• Storage: Store leftovers in airtight containers in the refrigerator for up to three days.
• Freezing: You can freeze this dish! Just let it cool completely before transferring it to freezer-safe containers.
• Pairing: Serve with fluffy basmati rice or naan for a complete meal.
• Adjusting Cream: If you want to lower the calories, consider using evaporated milk or coconut milk as a substitute for heavy cream.
• Meal Prep: This dish is great for meal prep. Make a larger batch and portion it out for quick lunches.

Side Dish Ideas for Instant Pot Butter Chicken

Pairing Instant Pot Butter Chicken with the right sides can elevate your meal experience. Here are some fantastic suggestions:

• Basmati Rice: The fluffy grains soak up the rich sauce beautifully, making it a perfect accompaniment.
• Garlic Naan: Perfect for scooping up sauce, this Indian flatbread complements the dish perfectly.
• Roasted Vegetables: A side of roasted seasonal vegetables adds color and nutrition to your plate.
• Green Salad: A light salad with a tangy dressing can balance the richness of the butter chicken.
• Raita: This yogurt-based side dishes cools the palate, making it a refreshing addition.
• Chickpea Salad: Add protein and fiber with a chickpea salad, seasoned with cumin and cilantro.

FAQ

Conclusion

Instant Pot Butter Chicken is truly a standout dish that brings warmth and comfort to your table. The rich flavors combined with the creamy sauce make it a must-try for anyone looking to impress family or guests. I encourage you to try this recipe; I promise you won’t be disappointed. It’s an easy way to enjoy authentic flavors right at home!

Instant Pot Butter Chicken

The ultimate comfort food, Instant Pot Butter Chicken is creamy, rich, and bursting with flavor. This easy weeknight dinner is perfect for those craving a satisfying, homemade meal. You’ll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Chicken thighs cut into small bite-size chunks, or breasts
• 4 tablespoons Butter
• ½ Onion finely chopped
• 5-6 cloves Garlic minced
• 1 tablespoon Ginger minced or finely grated
• 1 tablespoon Garam masala
• 1 tablespoon Smoked paprika
• 1 tablespoon Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 8 oz Tomato sauce (or 1 cup tomato puree)
• 2 tablespoons Tomato paste or replace with 1/2 cup more tomato sauce
• ¾ cup Water or chicken broth
• 1 cup Heavy cream can substitute with evaporated milk or coconut cream or coconut milk, or Greek yogurt
• ¼ cup Cilantro leaves chopped fresh

Equipment

• Instant Pot
• Serving Bowls
• Cutting Board

Method

 

1. Turn on your Instant Pot and set it to the sauté function. Once it’s hot, add the butter and let it melt. Then, toss in the finely chopped onion. Sauté for about two to three minutes until the onion starts to turn golden brown.
2. Add the minced garlic and ginger to the pot. Stir them in and sauté for another minute, allowing the flavors to meld together.
3. Next, add in the garam masala, smoked paprika, and curry powder. Stir well to coat the onions, garlic, and ginger with the spices.
4. Now, it’s time to introduce the star of the dish. Add the chicken pieces and stir to coat them with the spice mixture. Sauté for about four to five minutes, letting the chicken brown slightly.
5. Pour in the tomato sauce and tomato paste, stirring to combine everything thoroughly. At this point, add the water or chicken broth.
6. Cover the Instant Pot with the lid, ensuring the vent is set to sealing. Using the manual setting, set the pressure to high for ten minutes.
7. After cooking, you can either allow the pressure to release naturally or quick release it according to your preference.
8. Switch the setting to simmer and stir in the heavy cream and chopped cilantro. Allow it to simmer for an additional three to four minutes, letting the sauce thicken slightly.
9. Finally, serve your Instant Pot Butter Chicken over fluffy basmati rice or with naan. Garnish with more cilantro if desired, and enjoy!

Notes

• Tip 1: If you will be serving the butter chicken with rice, cook the rice while the butter chicken is cooking in the instant pot.
• Tip 2: Cream substitutes such as coconut cream or milk can be used in place of heavy cream but be sure to add it at the very end.
• Tip 3: Curry powder is a mixture of spices that can be found at local grocery stores or Asian markets.
• Tip 4: Chicken breasts can also be used instead of chicken thighs. The cooking time will not change.
• Tip 5: Doubling or halving the recipe will not change the cooking time.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!