Instant Pot Butter Chicken – 365 Days of Slow Cook…


Instant Pot Butter Chicken–an easy, no-fuss method of making your favorite Indian dish at home. This recipe calls for just a handful of ingredients that you can find at a normal grocery store. We love to eat this chicken and succulent sauce over rice or with naan bread.  

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Instant Pot Butter Chicken--an easy, no-fuss method of making your favorite Indian dish at home. This recipe calls for just a handful of ingredients that you can find at a normal grocery store. We love to eat this chicken and succulent sauce over rice or with naan bread.  

Instant Pot Butter Chicken

My whole family LOVED this butter chicken. The sauce and flavor is just really delicious. My husband brought his work partner over for lunch today and fed him the leftovers of this instant pot butter chicken and he loved it too. While it’s probably not an authentic version of the recipe it’s still really tasty. And let’s not forget to mention how EASY it is to make.

Here is my daughter demonstrating how to make Instant Pot butter chicken:

Here are a few notes about the ingredients:

Chicken–when I made this recipe in the slow cooker I used chicken thighs. When I made it in the Instant Pot I used chicken breasts. I definitely prefer using boneless, skinless chicken thighs in this recipe. However, if you’re not a dark meat lover the breasts work fine too. I think you could totally make this recipe with bone-in chicken as well. I would remove the skin of the chicken before adding it into the Instant Pot. If you use bone-in chicken you’ll also need to cook it longer. I would cook it for 10-15 minutes if you use bone-in chicken. 

Ginger–I like to buy ginger root and store it in my freezer. I wrap it in foil and then whenever I need it for a recipe I have it on hand. Here is a good tutorial on how to peel and mince ginger.

Garam Masala–garam masala is just a spice mixture used in Indian cooking. I bought the McCormick’s brand and found it in the spice aisle at Smith’s (Kroger).

Pin this recipe for later!

Instant Pot Butter Chicken--an easy, no-fuss method of making your favorite Indian dish at home. This recipe calls for just a handful of ingredients that you can find at a normal grocery store. We love to eat this chicken and succulent sauce over rice or with naan bread. 

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Pin this recipe for later!

Instant Pot Butter Chicken--an easy, no-fuss method of making your favorite Indian dish at home. This recipe calls for just a handful of ingredients that you can find at a normal grocery store. We love to eat this chicken and succulent sauce over rice or with naan bread. 

What Pressure Cooker Did You Use?

To make Instant Pot butter chicken I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Butter Chicken


Description

An easy, no-fuss method of making your favorite Indian dish at home. This recipe calls for just a handful of ingredients that you can find at a normal grocery store. We love to eat this chicken and succulent sauce over rice or with naan bread.  


Ingredients

  • 2 Tbsp butter
  • 1 1/2 tsp vegetable oil
  • 1 medium yellow or white onion, diced
  • 5 minced garlic cloves
  • 2 lbs boneless, skinless chicken thighs or breasts cut into bite size pieces
  • 2 Tbsp peeled and minced ginger root
  • 4 1/2 tsp garam masala
  • 3 Tbsp tomato paste
  • 1/2 tsp kosher salt
  • 1/2 cup chicken broth
  • 1 (8 oz) can tomato sauce
  • 1/2 cup warmed half and half or cream
  • 1 Tbsp cornstarch stirred together with 1 Tbsp cold water
  • 1/4 cup chopped cilantro, for serving

Instructions

  1. Turn your Instant Pot to the saute setting (“more”). While it heats up, prepare your ingredients. When it reads HOT on the display add in the butter and oil. When it is melted stir in the diced onion. Saute for about 3 minutes. Then stir in the garlic and saute for 30 seconds.
  2. Add in the chicken, ginger, garam masala, tomato paste, salt, broth, and tomato sauce. Stir.
  3. Secure the lid in place and make sure valve is set to “sealing.” Set the manual button (or pressure cook button) to 4 minutes for chicken breasts or 5 minutes for boneless thighs.
  4. Let the pressure release naturally for 10 minutes, then release any remaining pressure by moving the valve to venting.
  5. Remove the lid and stir in the warmed half and half. Turn the Instant Pot to the saute setting and then stir in the cornstarch slurry. Let the sauce thicken then turn the pot to the Keep Warm function.
  6. Serve chicken and sauce with naan bread or rice. Top with chopped cilantro.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

Chicken–when I made this recipe in the slow cooker I used chicken thighs. When I made it in the Instant Pot I used chicken breasts. I definitely prefer using boneless, skinless chicken thighs in this recipe. However, if you’re not a dark meat lover the breasts work fine too. I think you could totally make this recipe with bone-in chicken as well. I would remove the skin of the chicken before adding it into the Instant Pot. If you use bone-in chicken you’ll also need to cook it longer. I would cook it for 10-15 minutes if you use bone-in chicken. 

Ginger–I like to buy ginger root and store it in my freezer. I wrap it in foil and then whenever I need it for a recipe I have it on hand. Here is a good tutorial on how to peel and mince ginger.

Garam Masala–garam masala is just a spice mixture used in Indian cooking. I bought the McCormick’s brand and found it in the spice aisle at Smith’s (Kroger).

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.



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Post Author: Brianne Waters

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