Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Servings: 4 | Calories: 336 per serving
This quick and flavorful Instant Pot Butter Chicken recipe is a must-try for busy weeknights. With a rich, aromatic sauce and tender chicken, it’s the perfect comfort food, made even easier with the Instant Pot. Plus, it’s versatile enough for those following keto or dairy-free diets.
Ingredients:
* 1 (14-ounce) can of tomatoes
* 5-6 garlic cloves, minced
* 1-2 teaspoons minced ginger
* 1 teaspoon turmeric
* 1/2 teaspoon cayenne pepper
* 1 teaspoon smoked paprika
* 1 teaspoon kosher salt
* 1 teaspoon garam masala
* 1 teaspoon ground cumin
* 1 lb boneless, skinless chicken thighs (or breasts, bone-in, or any other cut of your choice; if frozen, add 1-2 extra minutes to the cook time)
* For finishing:
* 4 oz butter (cut into cubes) or coconut oil for a dairy-free version
* 4 oz heavy cream (or full-fat coconut milk for dairy-free)
* 1 teaspoon garam masala
* 1/4-1/2 cup chopped cilantro
Instructions:
- Prepare the Instant Pot:
Add all ingredients (except butter, cream, and 1 teaspoon of garam masala) into the Instant Pot. Stir well to combine the sauce before placing the chicken on top. If using frozen chicken, push it slightly into the sauce to help it defrost faster.
- Pressure Cook:
Close the Instant Pot lid, set it to high pressure for 10 minutes, and let the pressure release naturally for 10 minutes once cooking is complete. After that, carefully release any remaining pressure.
- Blend the Sauce:
Open the Instant Pot, remove the chicken, and set it aside. Use an immersion blender to blend the sauce until smooth and well combined.
- Finish the Sauce:
Add the cubed butter, cream, cilantro, and garam masala to the sauce. Stir until the butter melts and everything is well incorporated. It’s important to let the sauce cool slightly before adding the butter and cream to avoid thinning the sauce. If the sauce becomes too thin, simply refrigerate it for a bit to thicken.
- Store Extra Sauce:
At this point, you can remove half of the sauce and freeze it for later use, or store it in the fridge for 2-3 days.
- Serve:
Return the chicken to the sauce and heat through. If desired, break the chicken into smaller pieces (but don’t shred it). Serve over rice or zucchini noodles for a low-carb option.
Enjoy a comforting, rich meal with minimal effort and maximum flavor!
This recipe combines the ease of the Instant Pot with the bold flavors of traditional Indian butter chicken, making it a great addition to your weeknight dinner rotation. Whether you’re serving it to guests or enjoying a quiet night in, this dish is sure to impress!