Instant Pot Butter Chicken Recipe
Rich spices, creamy sauce, and fall-apart tender chicken make Instant Pot Butter Chicken perfect for weeknights. The Instant Pot makes it quick and easy—ready in under an hour.
Servings: 6 servings
Calories: 362kcal
Equipment
Ingredients
- 3 tbsp unsalted butter
- 1/2 yellow onion thinly sliced
- 8 cloves garlic minced
- 1/2 tsp ginger freshly grated
- 1 cup tomato sauce
- 2 tbsp tomato paste
- 1 tbsp garam masala
- 1 tablespoon coriander
- 2 tsp smoked paprika
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 1 1/2 lb boneless skinless chicken thighs
- 1 cup low-sodium chicken broth
- 1 cup heavy whipping cream
- 2 tbsp parsley freshly chopped
Instructions
- Turn the Instant Pot to SAUTE mode. Once hot, add the butter. When the butter is melted, add the onion and sauté for 2 minutes, stirring frequently. Add the garlic and ginger; cook until fragrant, about 1 minute. Add the tomato sauce, tomato paste, garam masala, coriander, both paprikas, cumin, turmeric, salt, and pepper. Cook for 3 minutes, then add in the chicken thighs and chicken broth.
- Place the lid on and lock. Check to ensure the valve is set to sealing.
- Turn the Instant Pot to MANUAL mode (high pressure) for 15 minutes. Once fully cooked, release the pressure manually by carefully switching the valve to the venting position. Once the float valve pin drops, carefully remove the lid.
- Turn the Instant Pot back to SAUTE mode. Add the cream and let it sit for 5 minutes.
- Serve immediately and garnish with fresh parsley.
Notes
STORE Pressure Cooker Butter Chicken leftovers in an airtight container in the refrigerator for 4 to 5 days. To FREEZE, let the dish cool completely, then transfer to a freezer-safe container or bag and store for up to 3 months. You can freeze it cooked or uncooked—either method works.
When ready to reheat, thaw overnight in the fridge or bake directly from frozen, adding a few extra minutes to the cook time. To REHEAT on the stovetop, warm over medium heat for about 15 minutes. For the microwave, heat in 30-second intervals for up to 3 minutes until warmed through. Add a splash of cream or broth if the sauce thickens too much.
Nutrition
Serving: 6serving | Calories: 362kcal | Carbohydrates: 9g | Protein: 25g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 168mg | Sodium: 752mg | Potassium: 613mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1653IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 2mg
