Easy Instant Pot Butter Chicken
This tried-and-tested restaurant-style easy Instant Pot Butter Chicken recipe is easy to prepare yet yields authentic, deep flavour and tender chicken!
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This tried-and-tested restaurant-style easy Instant Pot Butter Chicken recipe is easy to prepare yet yields authentic, deep flavour and tender chicken!
In case you wondered, I am still loving my instant pot. It just makes dinner so much easier. This week I needed something a bit more savoury. The other night I put together this easy instant pot butter chicken recipe and it definitely hit the spot. My daughter gave me a thumbs up and everything!
I love making Indian curries at home. The bold spices and vibrant colours are such a great way to liven up a mundane meal.
However, many traditional curries take hours to make, and seriously? I don’t have hours to cook. To get the right flavour the layers of ingredients must be meticulously added at different times to create the depth of flavour associated with Indian cuisine.
Because of this, “quickie” Indian curries often taste better the next day after they have had time to rest and mingle.
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Why you’ll love Butter Chicken made in the Instant Pot
This Easy Instant Pot Butter Chicken Recipe is an exception to the rule.
Using the “Pressure Cook” setting on the Instant Pot allows you to pack in hours of slow-cooked flavour in just minutes!
You get all the complexity of restaurant-made Butter Chicken, in a speedy recipe you can make in a pinch. You’ve got to love that.
This Easy Instant Pot Butter Chicken Recipe is not just good; it’s one of the BEST Instant Pot dinners you’ll ever experience, especially if you’re a fan of Indian Instant Pot recipes, enjoy!
Ingredients you’ll need to make Butter Chicken in an Instant Pot or Pressure Cooker
- Can diced tomatoes
- Garlic
- Minced ginger
- Turmeric
- Cayenne pepper
- Paprika
- Salt
- Garam masala
- Ground cumin
- Chicken – can be chicken thigh or breast
- Butter
- Heavy cream
How to make Butter Chicken in an Instant Pot
Making Butter Chicken in an Instant Pot is so easy! If I can do it, then so can you!
- Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it’s frozen, push it into the sauce a bit so it defrosts better
- Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
- Open up the pot and remove the chicken carefully and set aside
- Blend together all the ingredients, preferably using an immersion blender
- Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
- It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
- Take out half the sauce and freeze for later or store in the fridge for 2-3 days
- Add the chicken back in and heat through. Break it up into smaller pieces if you need but don’t shred it.
More Easy Instant Pot Recipes to Enjoy:
- Easy Instant Pot Apple Crisp
- Easy Instant Pot Mini Strawberry Cheesecake (Sugar Free)
- Chicken and Cheese Tortellini Soup
- Easy Instant Pot Pork and Beans
- Easy Instant Pot Chicken and Broccoli Cheesy Rice Casserole * POPULAR
- Easy Instant Pot Beef Casserole
- Easy Instant Pot Seafood Chowder
Easy Instant Pot Butter Chicken Recipe
INGREDIENTS
- 1 14- ounce can diced tomatoes
- 5-6 cloves garlic
- 1-2 teaspoons minced ginger
- 1 teaspoon turmeric
- 1/2 teaspoons cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
- 4 ounces butter cut into cubes (use coconut oil if dairy free)
- 4 ounces heavy cream (use full-fat coconut milk if dairy free)
- 1 teaspoon garam masala
- 1/4-1/2 cup chopped cilantro
EQUIPMENT
DIRECTIONS
- Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it’s frozen, push it into the sauce a bit so it defrosts better
- Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
- Open up the pot and remove the chicken carefully and set aside
- Blend together all the ingredients, preferably using an immersion blender
- Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
- It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
- Take out half the sauce and freeze for later or store in the fridge for 2-3 days
- Add the chicken back in and heat through. Break it up into smaller pieces if you need but don’t shred it.
- Serve over rice, or zucchini noodles
NUTRITION
NOTES
Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavours to meld together and there you go. Add some fresh cilantro on top. You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavours to meld together and there you go.
PRIVATE NOTES
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