Learn how to make the best pressure cooker butter chicken in your Instant Pot. This simple Indian dish can be served with a side of rice or homemade naan bread.
Prep Time20 minutesmins
Cook Time15 minutesmins
Pressurizing Time22 minutesmins
Course: Dinner
Cuisine: Indian
Servings: 5
Calories: 729kcal
Author: Chrystal Johnson
Equipment
Measuring cups and spoons
Knife
Cutting Board
Wooden spoon
Instant Pot
Ingredients
¼cupbutter
½cuponiondiced
6clovesgarlicminced
1tablespoonfresh gingergrated
2teaspoonsgaram masala
1teaspoonground cumin
1teaspoonsmoked paprika
1teaspoonturmeric
1teaspooncoriander powder
1teaspoonsea salt
¼teaspoonred chili powderor cayenne pepper (optional)
Melt butter in the Instant Pot using the Saute function. Add diced onion and cook until translucent.
Stir in garlic, ginger and cilantro. Once fragrant, press the Cancel button.
Add all of the spices to the pot and stir to combine.
Stir in cubed chicken pieces, chicken broth, tomato sauce and diced tomatoes to the pot. Use your spoon to make sure nothing is stuck to the bottom of the pot.
Cook on High Pressure for 6 minutes. Allow for a natural release of pressure for at least 15 minutes before quick releasing any remaining pressure. Open the lid.
Press Saute on your Instant Pot, then stir in coconut cream and cook, stirring frequently, until the sauce thickens. To thicken it faster, you can make a slurry by whisking 1-2 teaspoons of arrowroot powder (or cornstarch) into a small amount of water. Then whisk that mixture into the pot.
When it has thickened, turn off your Instant Pot.
Serve the butter chicken in a bowl set on the dinner table with the basmati rice. Garnish with chopped fresh cilantro or green onions.