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

Ingredient Substitutions

• Instead of Chicken Breast: Boneless skinless chicken thighs
• Instead of Spanish Onion: Yellow onion
• Instead of Garlic: Garlic paste
• Instead of Butter: Ghee
• Instead of Ground Ginger: Fresh ginger, grated
• Instead of Cayenne Pepper: Red pepper flakes
• Instead of Chicken Broth: Store‑bought broth
• Instead of Tomato Paste: Crushed tomatoes
• Instead of Coconut Milk: Heavy cream
• Instead of Jasmine Rice: Basmati rice
• Instead of Cornstarch: Arrowroot powder

Equipment Needed

• Instant Pot
• Food Processor (optional)
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Knife
• Cutting Board
• Ladle or Spoon
• Small Bowl
• Stove‑Top Pot for Rice
• Serving Bowl (optional)

Critical Steps — Do Not Skip

• Ensure chicken is cut into uniform bite‑size pieces for even cooking
• Sauté butter and onion until translucent but not browned
• Pressure cook for exactly 15 minutes and allow a 10‑minute natural release
• Add cornstarch slurry while sauce is bubbling and stir continuously to achieve proper thickness

Chef Tips from the Video

• Use unsalted butter so you can control the salt level
• Toast the garam masala and curry powder for 30 seconds before adding to deepen flavor
• Rinse jasmine rice until water runs clear to remove excess starch
• Finish the dish with a squeeze of lime for extra brightness
• For an ultra‑rich sauce, stir in a tablespoon of heavy cream just before serving

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Freeze in a freezer‑safe container for up to 2 months

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• The butter chicken sauce can be prepared a day ahead and refrigerated; reheat and add fresh chicken before serving
• Cook jasmine rice ahead of time, cool, and reheat with a splash of water
• Prepare the cornstarch slurry just before finishing the dish to avoid premature thickening

Frequently Asked Questions