Instant Pot Butter Chicken

Ingredients

• 2 lb Chicken Breast (cut into bite‑size chunks)
• 1 large Spanish Onion (minced)
• 1 tablespoon Garlic (minced)
• 1 stick Butter (unsalted, divided)
• 2 teaspoon Garam Masala
• 2 teaspoon Curry Powder
• 1 teaspoon Ground Ginger
• 1 teaspoon Cumin (ground)
• 0.25 teaspoon Cayenne Pepper (optional for heat)
• 1 cup Chicken Broth (made from 1 tsp bouillon mixed with water)
• 1 teaspoon Bouillon Cube (better than bouillon)
• 6 ounce Tomato Paste (canned)
• 14 ounce Coconut Milk (full‑fat canned)
• 1 cup Jasmine Rice (rinsed)
• 1.5 cup Water (for rice)
• 2 tablespoon Cornstarch (mixed with 2 tbsp water to form slurry)
• 2 tablespoon Fresh Cilantro (chopped, optional garnish)

Instructions

1. Prepare Chicken and Onion

   Dice the 2 lb chicken breast into bite‑size chunks and mince the Spanish onion using a food processor or finely chop it. Set aside.

   Time: PT5M

2. Mix Dry Spices

   In a mixing bowl combine 2 tsp garam masala, 2 tsp curry powder, 1 tsp ground ginger, 1 tsp cumin, and ¼ tsp cayenne pepper. Stir until evenly blended.

   Time: PT2M

3. Sauté Butter and Aromatics

   Set the Instant Pot to Sauté on medium heat. Add the stick of butter and let it melt, then add the minced onion and 1 tbsp minced garlic. Cook, stirring occasionally, until the onion is about halfway softened (≈4‑5 minutes).

   Time: PT5M

   Temperature: medium

4. Add Liquids and Tomato Paste

   Stir in 1 cup chicken broth (made from bouillon), the 6 oz tomato paste, and the 14 oz coconut milk. Mix well until the sauce is smooth.

   Time: PT2M

5. Incorporate Spice Blend

   Add the pre‑mixed dry spices to the pot and stir until fully incorporated, giving the sauce a deep, fragrant color.

   Time: PT1M

6. Add Chicken

   Add the diced chicken to the sauce, stirring to coat each piece evenly.

   Time: PT1M

7. Pressure Cook

   Secure the Instant Pot lid, set the valve to sealing, and select Manual/Pressure Cook for 15 minutes. Once the timer ends, allow a natural pressure release for 10 minutes, then perform a quick release.

   Time: PT25M

8. Cook Jasmine Rice

   While the chicken is pressure cooking, bring a pot of water to a boil, add 1 cup jasmine rice and 1½ cups water, cover, reduce to a low simmer and cook for 15 minutes until water is absorbed.

   Time: PT15M

   Temperature: medium

9. Thicken Sauce with Slurry

   In a small bowl mix 2 tbsp cornstarch with 2 tbsp cold water. After the pressure cooking is done and the lid is removed, set the Instant Pot to Sauté on high, bring the sauce to a gentle boil, then slowly pour in the slurry while stirring. Simmer for 2 minutes until the sauce thickens.

   Time: PT5M

   Temperature: high

10. Plate and Garnish

    Spoon a portion of jasmine rice onto a plate, top with butter chicken, and garnish with chopped fresh cilantro if desired. Let the dish rest for 10 minutes before serving to allow flavors to meld.

    Time: PT2M

Nutrition Facts

Calories

790

Protein

50 g

Carbohydrates

34 g

Fat

25 g

Fiber

1 g