Instant Pot Butter Chicken
A creamy, flavorful Indian-inspired dish cooked quickly in the Instant Pot, perfect for a comforting weeknight dinner.
Ingredients
Spices and aromatics
- 3 tablespoons unsalted butter
- 5 cloves garlic (minced or crushed) ((about 5 teaspoons))
- 1 2-inch piece fresh ginger root (grated) ((about 2 tablespoons))
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon chili powder ((optional))
- ¾ teaspoon table salt ((add more if needed))
Main ingredients
- 1 15-ounce can tomato sauce
- ¼ cup water (plus more for deglazing)
- 2 pounds boneless skinless chicken thighs (cut into bite-size pieces)
- ¾ cup heavy whipping cream
- 2 tablespoons chopped fresh cilantro (parsley, or mint, for garnish)
Instructions
- Use SAUTE mode to melt butter, then cook garlic and ginger until fragrant (~1 min).
- Add spices, salt, cook for 1 min, deglaze with water if needed, then add tomato sauce and water. Turn off SAUTE.
- Add chicken, mix well, then secure lid and cook on PRESSURE COOK for 6 min. Quick release steam.
- Remove lid, switch to SAUTE, stir in cream, simmer 5-10 min until thickened. Adjust salt, serve garnished with cilantro.
Notes
For a richer flavor, let the sauce simmer longer after adding cream.