Instant Pot Butter Chicken
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We get Indian takeout fairly often in our house. I love the rich sauces and
big spice flavours. However, getting takeout every week can get expensive. This Instant Pot Butter Chicken is quick, easy, and inexpensive to make. It uses chicken thighs, which are both traditional for this dish, and typically less expensive than chicken breasts. If you prefer a sauce with more heat, you can increase the cayenne pepper, but this was perfect for The Little and I.
I also feel the need to acknowledge that this is NOT a diet recipe. The amount of butter would definitely make Julia Child proud, but it really is necessary to give the sauce the right flavour and texture.
Make the Flavour Base
Turn the Instant Pot to the Saute function and add 3 tbsp of the butter. Once melted and starting to bubble, add the onions, garlic, and ginger. Saute until the onions are soft and translucent. Add the spices, reserving 1 tsp of the garam masala, and cook while stirring for 30 seconds. Add the water to deglaze the pan, and thoroughly scrape the bottom. Turn off the Saute function.
Cook the Chicken
Stir the onion mixture well. Dump the can of tomatoes on top of the onion mixture, but do not mix in. Set the chicken on top of the tomatoes.
Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for 10 minutes.
Make the Sauce
When the time is up, allow to naturally pressure release for 10 minutes before venting. When the pressure is released, take off the lid, and remove the chicken pieces (set aside).
Using an immersion blender, blend the sauce until smooth. Turn on the Saute function, and simmer until slightly thickened (2-5 mins). Add the remaining butter, reserved tsp of garam masala, and the cream. Stir until the butter is melted and everything is mixed together.
Cut the chicken into chunks (we are not going for finely shredded here), and add back to the sauce. Serve the Instant Pot Butter Chicken with Basmati rice (see below), and garnish with cilantro.
Instant Pot Basmati Rice
Rinse the rice well. Add equal parts Basmati and water to the Instant Pot. Put on the lid, turn the knob to Sealing, and set to High Pressure for 6 minutes.
When the time is up, allow to naturally pressure release for 10 minutes before venting. Remove the lid and fluff the rice.
Enjoy!
Looking for another quick dinner recipe? Check out this Instant Pot Veggie Chili.
Instant Pot Butter Chicken
Equipment
- Instant Pot
- Immersion Blender
Ingredients
- 7 tbsp unsalted butter divided
- 1 large onion sliced
- 1/2 tbsp garlic minced
- 1/2 tbsp ginger minced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 2 tsp garam masala divided
- 1/4 tsp cayenne or to taste
- 14 oz fire roasted or diced tomatoes
- 1 lb chicken thighs
- 1/2 cup heavy cream
- cilantro for garnish
Basmati Rice
- 2 cups Basmati rice rinsed
- 2 cups water
Instructions
- Turn the Instant Pot to the Saute function, and add 3 tbsp of the butter. When melted and bubbling, add the onions, ginger, and garlic. Saute until the onions are soft and translucent (2-5 minutes).
- Add the spices, reserving 1 tsp of the garam masala for later, and cook while stirring for 30 seconds. Add the water to deglaze the pan, and thoroughly scrape the bottom. Turn off the Saute function.
- Stir the onion mixture well. Dump the can of tomatoes on top, but do not stir. Place the chicken thighs on top of the tomatoes.
- Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for 10 minutes,
- When the time is up, allow to naturally pressure release for 10 minutes before venting. Take off the lid and remove the chicken, set aside.
- Blend the sauce with an immersion blender (or transfer to blender) until smooth. Turn on the Saute function and cook until until thickened slightly (2-5 minutes). Add the butter, remaining garam malasa, and heavy cream. Stir until the butter melts, and everything is incorporated.
- Cut the chicken into pieces, and return to the sauce. Mix through. Serve with Basmati rice, and garnish with cilantro.
Basmati Rice
- Combing equal parts rinsed basmati rice and water in the Instant Pot.
- Put the lid on, turn the knob to Sealing, and set to High Pressure for 6 minutes.
- When time is complete, allow to naturally pressure release for 10 minutes before venting. Remove the lid and fluff the rice.
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