This Indian Instant Pot Butter Chicken Recipe is restaurant quality, but made in under 30 minutes at home. So easy, and so good, the sauce is bursting with flavor!
Tips for making Butter Chicken
- Dice one jalapeno very tiny for a small amount of spice. The cream and yogurt offset the heat in this dish. If you like it spicier, add more jalapeno.
- Make this vegetarian by omitting the chicken and stirring in chickpeas in Step 5.
- Leftovers taste amazing, so make extra rice for tomorrow’s lunch!
- NOTE: The cook and prep time do not account for the time it takes for the pressure cooker to come to pressure. This took approximately 10 minutes for today’s recipe.
- I used my Instant Pot 6qt Duo to create this recipe, using a different size may affect the results and cook time.
What is Garam Masala
I have a confession. I had no idea what this spice was until I bought it.
PS…most grocery stores it can be found in the spice aisle right next to the garlic!
Garam Masala is a blend of nearly 32 spices, including Cumin, Coriander, Green and Black Cardamom, Cinnamon, Nutmeg, Cloves, Bay leaves, Peppercorns, Fennel, Mace and dried Chilies.
However, for a quick substitute in today’s recipe, you can use 3 tsp cumin and 1 tsp allspice.
MORE Instant Pot Recipes
- Sloppy Joes
- Pot Roast Recipe
- Instant Pot Taco Soup
- Beef Stroganoff
- Instant Pot Pork Chops Recipe
- Instant Pot Broccoli Cheddar Soup
- Instant Pot Spaghetti
- Crack Chicken
- More Easy Dinner Recipes
Instant Pot Butter Chicken
This Indian Instant Pot Butter Chicken Recipe is restaurant quality, but made in under 30 minutes at home. So easy, and so good, the sauce is bursting with flavor!
Ingredients
- ½ cup unsalted butter
- 2 lb boneless skinless chicken thighs
- 1 ½ cups water
- 1 can crushed tomatoes 28 oz
- 2 Tablespoons fresh ginger
- 1 Tablespoon paprika
- 1 Tablespoon cumin
- 1 Tablespoon Garam Masala
- 1 teaspoon kosher salt
- 1 jalapeno seeded and diced.
- 2 Tablespoons cornstarch
- ½ cup heavy whipping cream
- ¾ cup plain greek yogurt
- ¼ cup fresh cilantro
Instructions
- Turn the pressure cooker on "SAUTE" and add butter until melted. Lightly brown each side of the chicken for about 2 minutes per side. Remove to a cutting board and cut into bite size pieces.
- While still on "SAUTE" add 1 1/2 cups of water to the pressure cooker. Use a wooden spoon to scrape up the bits on the bottom of the pan. By not doing this step, you could result in a burn notice.
- Hit "cancel" then add the remaining sauce ingredients: tomatoes, ginger, paprika, cumin, garam masala, salt, and jalapeno. Stir to combine. Add chicken to Instant Pot.
- Turn Instant Pot to "High Pressure" for 6 minutes.
- When cook time ends, allow to natural release for 5 minutes, then do a quick release until the valve drops.
- In a small bowl, whisk together 2 Tbsp of cornstarch with about 2 Tbsp of the hot sauce from the pressure cooker. Pour into the Instant Pot and turn on "SAUTE."
- Cook for several minutes, while stirring constantly, until sauce thickens.
- Turn off Instant Pot. Add cream, yogurt, and cilantro to the mixture and stir until combined.
- Serve over rice with Naan bread. ENJOY.
Notes
- Dice one jalapeno very tiny for a small amount of spice. The cream and yogurt offset the heat in this dish. If you like it spicier, add more jalapeno.
- Make this vegetarian by omitting the chicken and stirring in chickpeas in Step 5.
- Leftovers taste amazing, so make extra rice for tomorrow’s lunch!
- NOTE: The cook and prep time do not account for the time it takes for the pressure cooker to come to pressure. This took approximately 10 minutes for today’s recipe.
- I used my Instant Pot 6qt Duo to create this recipe, using a different size may affect the results and cook time.
Nutrition
Calories: 372kcal, Carbohydrates: 5g, Protein: 31g, Fat: 26g, Saturated Fat: 13g, Polyunsaturated Fat: 12g, Cholesterol: 187mg, Sodium: 511mg, Fiber: 1g, Sugar: 2g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
This Indian Instant Pot Butter Chicken Recipe is restaurant quality, but made in under 30 minutes at home. So easy, and so good, the sauce is bursting with flavor!
I detest yogurt and it has ruined the taste of any recipe that i have prepared with it (at least for my husband’s palate and mine). Do you think I could substitute sour cream for the yogurt in this recipe?
Yep that would be fine!
What a fantastic recipe! My daughter said it tasted like a restaurant. Thank you so much for all your efforts.
How do you save the recipes on here? I do not use Facebook, Pinterest or Twitter to save recipes. If web sites are too difficult to use then, I don’t.
You could print the recipe you like and store it in a binder 🙂
I love using the IP – thanks for great recipe!