Instant Pot Butter Chicken
The ultimate comfort food, Instant Pot Butter Chicken is a creamy and flavorful dish that comes together in no time. With tender chicken and a rich sauce, it's perfect for an easy weeknight dinner. Indulge in this delightful recipe tonight!
Equipment
- Instant Pot
- Blender
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 large yellow onion, diced about 1-1/2 cups
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1-1/4 teaspoons smoked paprika
- 1-1/4 teaspoons ground cumin
- 1-1/4 teaspoons ground turmeric
- 1-1/4 teaspoons salt
- 2-1/4 teaspoons garam masala divided
- 1/8 teaspoon red pepper flakes optional
- 1 teaspoon sugar optional
- 1 14.5-ounce can tomatoes, crushed or diced
- 2 pounds boneless, skinless chicken thighs
- 8 tablespoons unsalted butter, sliced into tablespoons
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro optional
- 1 serving Naan, warmed, for serving
- 1 serving Cooked rice, for serving
Instructions
- Set Instant Pot to “sauté” mode. Once hot, add coconut oil or olive oil, followed by yellow onion, minced garlic, and ginger paste. Sauté until golden (3–6 mins). Add all spices, holding back 1 tsp garam masala for later. Cook, stirring constantly, for 1–3 minutes until fragrant.
- Add tomatoes, stirring and scraping the bottom to avoid burn warnings. Mix boneless, skinless chicken thighs with sauce; then press into an even layer (not bunched up). Secure lid and cook on high pressure (manual mode) for 8 mins.
- Once done, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure. Take off lid. Carefully remove the chicken and chop it into bite-sized pieces.
- Use an immersion blender (or transfer to regular blender) to purée the sauce until smooth. Return blended sauce to the pot (if you used a regular blender). Add unsalted butter, reserved 1 tsp garam masala, and the heavy cream.
- Stir until the ingredients are combined and the sauce is smooth. (Use the “sauté” function if needed to melt the butter or thicken the sauce.) Mix chicken back in, add cilantro, and adjust seasoning to taste. Serve with rice and naan.
Notes
- Warming Naan: Spray naan with cooking oil and “grill” on stovetop over medium heat until charred, flipping once. Keep warm wrapped in a towel. Alternatively, heat in a skillet, toaster, or microwave under a damp towel.