Instant Pot Butter Chicken
Equipment
- Instant Pot or any electric pressure cooker
- Cutting board and knife
- Wooden Spoon or Spatula
- Measuring spoons and cups
Ingredients
For the Chicken & Sauce
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp butter
- 1 tbsp oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1- inch piece ginger minced
- 1 ½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp cayenne pepper optional, for heat
- 1 tsp salt
- 1 14 oz can crushed tomatoes
- ½ cup heavy cream or coconut milk for a dairy-free option
- 2 tbsp unsalted butter for finishing
- 1 tsp sugar optional, to balance acidity
For Serving
- Cooked basmati rice or naan
- Chopped cilantro for garnish
Instructions
Sauté the Aromatics
- Set your Instant Pot to "Sauté" mode and melt the butter with the oil. Add the chopped onion and cook for about 3 minutes until soft. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the Spices & Chicken
- Sprinkle in the garam masala, cumin, coriander, smoked paprika, turmeric, cayenne, and salt. Stir for 30 seconds to toast the spices. Add the chicken pieces and coat them in the spice mixture.
Pressure Cook
- Pour in the crushed tomatoes and stir everything together. Cancel the "Sauté" mode, close the lid, and set the Instant Pot to "Pressure Cook" (or "Manual") on high for 10 minutes. Once the timer beeps, allow a natural release for 5 minutes, then quick release any remaining pressure.
Finish the Sauce
- Open the lid, switch back to "Sauté" mode, and stir in the heavy cream (or coconut milk) along with the extra butter. Let it simmer for a couple of minutes until the sauce thickens slightly. If needed, add a teaspoon of sugar to balance the flavors.
Serve & Enjoy
- Ladle the butter chicken over basmati rice or serve with warm naan. Sprinkle fresh cilantro on top for an extra pop of flavor.