Instant Pot Butter Chicken
This Instant Pot Butter Chicken is everything you love about your favorite Indian takeout, rich, creamy, and loaded with bold spices, made faster and easier in the pressure cooker. No marinating, no browning, just deeply flavorful comfort food in 30 minutes flat.
Servings: 6
Calories: 557kcal
Equipment
Ingredients
- 3 tablespoons butter unsalted
- 8 cloves garlic minced
- 2 teaspoons fresh ginger minced (or paste)
- 1 cup tomato puree or passata
- 2 tablespoons tomato paste
- 3 teaspoons garam masala
- 1 tablespoon coriander ground
- 1 teaspoon cumin ground
- 1 teaspoon Kashmiri chili powder optional
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 pounds chicken thighs boneless and skinless, cut into pieces
- 1 cup water
- 1 cup whipping cream
- 2 tablespoons parsley chopped
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic. Do not cook too long because you don't want to burn it.
- Add the tomato puree and tomato paste to the Instant Pot and stir. Add the garam masala, coriander, cumin, paprika, Kashmiri chili powder, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes.
- Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Switch the Instant Pot to the saute setting (do not put the lid on). Add the whipping cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and reduce a bit. You don't want it to reduce too much.
- Turn off the Instant Pot and garnish with fresh parsley. Serve warm over rice and with naan.
Video
Notes
- Spice Level: Want it hotter? Add more chili powder or a pinch of cayenne. Milder? Stick to paprika only.
- Cream Swap: Heavy cream or full-fat coconut milk both work great, just don’t go low-fat or the sauce will be thin.
- Make It a Meal: Serve with steamed basmati rice and warm naan to soak up every drop of that dreamy sauce.
- Freeze Friendly: This one’s a keeper, literally. Freeze leftovers and thank yourself later.
- Tested & Approved: I’ve been making this for years, and it always disappears fast. Remo-approved too.
Nutrition
Serving: 1serving | Calories: 557kcal | Carbohydrates: 9g | Protein: 27g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 217mg | Sodium: 629mg | Potassium: 663mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1880IU | Vitamin C: 10.6mg | Calcium: 68mg | Iron: 2.8mg
