Instant Pot Butter Chicken Bowties
Instant Pot Butter Chicken Bowties is a easy Indian‑Italian Fusion recipe that serves 6. 550 calories per serving. Recipe by Pressure Luck Cooking on YouTube.
Prep: 15 min | Cook: 22 min | Total: 47 min
Cost: $13.72 total, $2.29 per serving
Ingredients
- 1 medium Yellow Onion (diced)
- 1.75 pounds Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
- 1 stick Salted Butter (8 tbsp; unsalted can be used with extra salt)
- 1 tablespoon Garlic (crushed (about 3 cloves))
- 2 tablespoons Garam Masala (Indian spice blend)
- 2 teaspoons Curry Powder
- 1 teaspoon Ground Ginger
- 1 teaspoon Cumin
- 2 cups Chicken Broth (low‑sodium)
- 14 ounces Coconut Milk (unsweetened, full‑fat can)
- 1 pound Farfalle Pasta (bow‑tie pasta)
- 6 ounces Tomato Paste (one small can)
- 0.25 cup Heavy Cream (or half‑and‑half)
- 1 teaspoon Seasoned Salt (or regular/kosher salt)
- 0.125 teaspoon Cayenne Pepper (optional for heat)
Instructions
Prep Ingredients
Dice the medium yellow onion and cut the chicken thighs into bite‑size pieces. Measure out all spices, broth, coconut milk, pasta, tomato paste, cream, and butter.
Time: PT10M
Sauté Onion in Butter
Set the Instant Pot to SAUTÉ on high, add the whole stick of butter and let it melt. Add the diced onion and sauté until translucent, about 3 minutes.
Time: PT3M
Add Garlic
Stir in 1 tablespoon crushed garlic and sauté for 1 minute until fragrant.
Time: PT1M
Sear Chicken
Add the chicken pieces, stirring constantly, and sauté for about 2 minutes until the edges turn lightly pink. Do not fully cook the chicken.
Time: PT2M
Season with Spices
Sprinkle 1 tablespoon garam masala, 2 teaspoons curry powder, 1 teaspoon ground ginger, and 1 teaspoon cumin over the chicken. Stir to coat evenly.
Time: PT1M
Add Liquids
Pour in 2 cups chicken broth and the 14‑oz can of unsweetened coconut milk. Stir to combine.
Time: PT1M
Add Pasta
Add the 1‑pound farfalle pasta, pressing it gently into the liquid so it is mostly submerged.
Time: PT1M
Pressure Cook
Secure the lid, set the valve to sealing, and pressure cook on HIGH for 6 minutes.
Time: PT6M
Quick Release
When the timer ends, perform a quick pressure release by carefully turning the valve to venting. Open the lid once the pin drops.
Time: PT2M
Finish the Sauce
Stir in the 6‑oz tomato paste until fully dissolved. Then add ¼ cup heavy cream, an additional tablespoon of garam masala, and 1 teaspoon seasoned salt. Mix until the sauce is glossy and coats the pasta.
Time: PT5M
Serve
Spoon the butter chicken pasta into serving bowls. Garnish with fresh cilantro or a drizzle of extra cream if desired.
Time: PT1M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 55 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Contains dairy, Contains gluten, Not vegan, Not vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Yellow Onion: White onion, Shallot
- Instead of Boneless Skinless Chicken Thighs: Chicken breast
- Instead of Salted Butter: Unsalted butter
- Instead of Garlic: Garlic paste
- Instead of Garam Masala: Curry powder + cumin + coriander
- Instead of Curry Powder: Garam masala
- Instead of Ground Ginger: Fresh grated ginger (1 tsp)
- Instead of Cumin: Coriander
- Instead of Chicken Broth: Chicken stock, Water + bouillon
- Instead of Coconut Milk: Heavy cream diluted with water
- Instead of Farfalle Pasta: Penne, Rotini
- Instead of Tomato Paste: Reduced tomato puree
- Instead of Heavy Cream: Half‑and‑half, Coconut cream
- Instead of Seasoned Salt: Regular salt
- Instead of Cayenne Pepper: Chili flakes
Equipment Needed
- Instant Pot (or any electric pressure cooker)
- Mixing Spoon or Spatula
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Can Opener
Critical Steps — Do Not Skip
- Sautéing the onion and garlic in butter to build flavor.
- Partial searing of the chicken before pressure cooking.
- Pressure cooking the pasta directly in the sauce for 6 minutes.
- Adding tomato paste, heavy cream, and a second dose of garam masala at the end to achieve the final creamy consistency.
Chef Tips from the Video
- Use full‑fat coconut milk for the richest sauce; low‑fat versions thin the texture.
- Toast the garam masala briefly with the other spices to release its aromatics.
- If you prefer a spicier dish, add cayenne pepper or a dash of hot sauce with the final cream.
Troubleshooting
Pasta is too mushy.
Reduce the pressure‑cook time by 1‑2 minutes next time or use a slightly larger pot to allow more liquid to evaporate.
Sauce is too thin after cooking.
Stir in an extra tablespoon of tomato paste or a splash more heavy cream; let it simmer on SAUTÉ for a couple of minutes.
Chicken is dry.
Make sure not to over‑sauté the chicken before pressure cooking; it should stay pinkish. Also, use thighs for extra juiciness.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 1 month; reheat gently and add a splash of broth if needed.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the spice blend and measure all liquids ahead of time for a smoother cooking flow.
- The sauce can be made a day in advance; reheat and add fresh cream before serving.
Frequently Asked Questions
What is the cultural significance and history of butter chicken pasta in Indian‑Italian fusion cuisine?
Butter chicken pasta blends the beloved North Indian butter chicken sauce with classic Italian pasta, reflecting modern global food trends where chefs combine comfort foods from different cultures to create new, hybrid dishes.
What are the traditional regional variations of butter chicken in Indian cuisine?
Traditional butter chicken (murgh makhani) originates from Delhi and typically uses a tomato‑cream sauce with fenugreek and kasuri methi; regional versions may add yogurt, nuts, or different spice blends, but the core creamy tomato base remains consistent.
How is butter chicken pasta traditionally served in Indian‑Italian fusion restaurants?
It is usually plated hot, topped with a drizzle of cream or a sprinkle of fresh cilantro, and served with warm naan or crusty bread on the side to mop up the sauce, though many home cooks serve it straight from the pot.
What occasions or celebrations is butter chicken pasta commonly associated with in modern fusion cuisine?
Because it is quick, comforting, and impressive, butter chicken pasta is popular for casual dinner parties, weekend family meals, and even as a special dish for holidays that call for a crowd‑pleasing main course.
What authentic traditional ingredients are essential for butter chicken pasta versus acceptable substitutes?
Key authentic ingredients are garam masala, unsweetened full‑fat coconut milk, and tomato paste. Substitutes can include heavy cream instead of coconut milk, or a homemade garam masala blend if store‑bought is unavailable.
What are the most common mistakes to avoid when making butter chicken pasta in an Instant Pot?
Common errors include over‑sautéing the chicken (which dries it out), using too much liquid (resulting in soggy pasta), and forgetting to press the lid to sealing before pressure cooking. Follow the timing and liquid ratios exactly for best results.
Why does this butter chicken pasta recipe add garam masala twice, once before pressure cooking and once at the end?
The first addition builds the base flavor during cooking, while the second boost at the end freshens the spice profile, ensuring the aromatic garam masala remains bright and not muted by the long cooking process.
Can I make butter chicken pasta ahead of time and how should I store it?
Yes, you can fully prepare the dish, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if the sauce has thickened.
What texture and appearance should I look for when butter chicken pasta is done?
The farfalle should be al dente—tender but still firm to the bite—and the sauce should be glossy, coating each piece of pasta without pooling excess liquid. The chicken should be fork‑tender and easily shredded.
How do I know when the butter chicken pasta is done cooking in the Instant Pot?
After the 6‑minute high‑pressure cycle and quick release, the pasta will be cooked through and the sauce will have thickened. A quick taste of the pasta for doneness and a visual check for a creamy, clinging sauce confirm it’s ready.
What does the YouTube channel Pressure Luck Cooking specialize in?
The YouTube channel Pressure Luck Cooking, hosted by Jeff, focuses on creative, one‑pot meals made in pressure cookers and Instant Pots, often blending global flavors into quick, home‑cooked dishes.
How does the YouTube channel Pressure Luck Cooking's approach to Indian fusion cooking differ from other Indian cooking channels?
Pressure Luck Cooking emphasizes convenience by using the Instant Pot for traditionally stovetop‑heavy Indian dishes, pairing them with unexpected ingredients like pasta, whereas many Indian channels stick to classic techniques and serve dishes in their traditional formats.
Last updated: August 30, 2026
