Instant Pot Butter Chicken

5 from 11 votes

Instant Pot Butter Chicken is a quick, creamy, and flavorful Indian-inspired dish with tender chicken in a tomato-based sauce. Perfect over white rice!

Course Dinner, Entree

Cuisine Indian

Diet Gluten Free

Prep Time 10

Cook Time 30

Pressure release 10

Total Time 50

Servings servings

Calories 349kcal

Author Yumna Jawad

Equipment

Ingredients

4 tablespoons butter
1 onion diced
4 garlic cloves minced
1 tablespoon ginger minced
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt
1 ½ pounds boneless skinless chicken thighs cut into 2-inch pieces
1 28 ounce can crushed tomatoes
2 teaspoons cornstarch
4 teaspoons cold water
1 cup coconut milk
¼ cup cilantro chopped
½ teaspoon garam masala

Instructions

Add butter to the InstantPot and set to sauté. Once melted, add onion, garlic and ginger and cook, stirring often for about 5 minutes. Add turmeric, cumin, paprika and salt and stir to coat the vegetables with spices. Cook for about 1 minute, or until very fragrant.
Add chicken and crushed tomatoes to the pot. Hit ‘cancel’ then add the lid with the vent set in the ‘sealed’ position. Set to manual pressure for 10 minutes. When the cooking time is up, let the pressure release naturally for 10 minutes, then release any remaining pressure manually by opening the vent.
In a small bowl, gradually whisk the water into the cornstarch until the cornstarch is dissolved completely and the mixture is smooth.
When you are able to open the lid, add coconut milk and slurry and stir until creamy and incorporated. Add cilantro and garam masala and serve.

Notes

Nutrition label is for butter chicken recipe only and does not include rice.

Nutrition