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Instant Pot Butter Chicken Recipe

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This Instant Pot Butter Chicken recipe is a flavorful and creamy Indian-inspired dish made with tender chicken thighs cooked under pressure with aromatic spices, tomato sauce, and finished with a rich cream sauce. Ready in just 50 minutes, it’s perfect for a comforting weeknight meal served over basmati rice and garnished with fresh cilantro.

Ingredients

Butter Chicken

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 1/2 of a red bell pepper, diced
  • 2 cloves garlic, grated
  • 1 inch piece of ginger, peeled and grated
  • 1 teaspoon garam masala spice blend
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper (optional)
  • 14-ounce can of tomato sauce
  • 4 boneless, skinless chicken thighs, trimmed of fat and cut into 2″ pieces
  • 1/3 cup heavy cream
  • 1 tablespoon cornstarch
  • Fresh cilantro, for serving
  • Cooked basmati rice, for serving

Instructions

  1. Prepare the Instant Pot: Remove the lid from a 3-quart Instant Pot and press the ‘SAUTE’ function to heat the pot.
  2. Melt the butter: Add the unsalted butter to the pot and allow it to melt completely, coating the base of the pot.
  3. Sauté vegetables: Add the diced onion and diced red bell pepper to the melted butter and stir to coat well, cooking until aromatic but not browned.
  4. Add garlic and ginger: Using a microplane or fine grater, grate the garlic cloves and peeled ginger directly into the pot, stirring to combine with the sautéed vegetables.
  5. Spice it up: Add garam masala, turmeric, smoked paprika, ground cumin, salt, and an optional pinch of cayenne pepper to the pot. Stir everything thoroughly to blend the spices with the vegetables and aromatics.
  6. Turn off sauté mode: Once the spices are well mixed and fragrant, turn OFF the Instant Pot to stop the sautéing process.
  7. Add tomato sauce and chicken: Pour in the canned tomato sauce and add the chopped chicken thighs to the pot. Stir well to ensure the chicken pieces are fully coated with the sauce and spices.
  8. Pressure cook: Close the Instant Pot lid securely, ensuring the sealing valve is set to ‘Sealing.’ Press the ‘PRESSURE COOK’ or ‘MANUAL’ button, set the pressure to ‘HIGH,’ and cook for 10 minutes.
  9. Build pressure and cook: The Instant Pot will take several minutes to reach pressure, after which the 10-minute cooking timer will start automatically.
  10. Release pressure: When cooking is complete, carefully perform a ‘forced pressure release’ by using a thick kitchen towel to cover your hand and turning the sealing valve to ‘Venting.’ Be cautious of steam escaping rapidly.
  11. Open the lid: Once the float valve drops, it is safe to remove the lid from the pot.
  12. Thicken the sauce: In a small bowl, whisk together the heavy cream and cornstarch until smooth. Add this mixture to the hot butter chicken in the pot and stir well to combine. Allow the residual heat to thicken the sauce slightly.
  13. Serve: Spoon the butter chicken over cooked basmati rice and garnish with fresh chopped cilantro. Serve immediately and enjoy.

Notes

  • If you prefer a spicier dish, increase the amount of cayenne pepper or add chopped green chilies during sautéing.
  • You can substitute chicken thighs with boneless skinless chicken breasts, but thighs remain juicier and more flavorful.
  • Be cautious when performing the pressure release to avoid steam burns.
  • For a dairy-free option, substitute heavy cream with coconut milk and use dairy-free butter alternatives.
  • Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop or microwave.

Find it online: https://marthatasty.com/instant-pot-butter-chicken-recipe/