Instant Pot Butter Chicken
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!
Servings 6 servings
Calories 349kcal
Ingredients
- 4 tablespoons butter
- 1 onion diced
- 4 garlic cloves minced
- 1 tablespoon minced ginger
- 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 canned coconut milk
- ¼ cup chopped fresh cilantro
- 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
Calories: 349kcal | Carbohydrates: 16g | Protein: 28g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 569mg | Potassium: 980mg | Fiber: 4g | Sugar: 8g | Vitamin A: 766IU | Vitamin C: 17mg | Calcium: 72mg | Iron: 3mg