Instant Pot Butter Chicken: Authentic Flavor in a Fraction of the Time

Ingredients

• 3 Tbsp Unsalted Butter (cut into cubes for quick melting)
• 0.25 cup Onion (finely minced)
• 5 cloves Garlic (minced)
• 2 tsp Fresh Ginger Root (grated using a microplane; keep peeled root in freezer for easy use)
• 1 tsp Garam Masala
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Paprika
• 0.5 tsp Turmeric Powder
• 0.5 tsp Salt
• 1 Tbsp Tomato Paste
• 0.5 cup Low Sodium Chicken Broth (use 0.75 cup if you have an 8‑quart Instant Pot)
• 15 oz Crushed Tomatoes (canned)
• 1 lb Boneless Skinless Chicken Breast or Thighs (cut into 1‑inch cubes)
• 0.25 cup Heavy Cream
• 2 Tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Finely mince the onion, mince the garlic, grate the ginger with a microplane, and cut the chicken into 1‑inch cubes. Measure out all spices, broth, tomato paste, and crushed tomatoes.

   Time: PT5M

2. Melt Butter

   Set the Instant Pot to Sauté and heat until the display reads “Hot”. Add 3 Tbsp unsalted butter and let it melt, stirring gently.

   Time: PT2M

3. Sauté Onion

   Add the minced onion to the melted butter and sauté for about 2 minutes, stirring until the onion becomes soft and translucent.

   Time: PT2M

4. Add Garlic and Ginger

   Add the minced garlic and grated ginger. Sauté for 1 minute, just until fragrant. Do not let the garlic brown.

   Time: PT1M

5. Toast Spices and Tomato Paste

   Stir in garam masala, coriander, cumin, paprika, turmeric, salt, and 1 Tbsp tomato paste. Cook for 1‑2 minutes, stirring constantly, until the spices are fragrant and the paste darkens slightly.

   Time: PT2M

6. Deglaze the Pot

   Cancel the Sauté mode. Add ½ cup low‑sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the inner pot.

   Time: PT2M

7. Add Tomatoes and Chicken

   Stir in the 15 oz crushed tomatoes and the diced chicken. Mix gently to combine.

   Time: PT1M

8. Pressure Cook

   Secure the lid, set the vent to “Sealing”, and select Manual/Pressure Cook for 5 minutes on high pressure.

   Time: PT5M

9. Natural Pressure Release

   Allow the pressure to release naturally for 10 minutes before opening the valve to release any remaining pressure.

   Time: PT10M

10. Finish with Cream

    Switch the Instant Pot back to Sauté. Stir in ¼ cup heavy cream and cook for 2 minutes, or until the sauce thickens slightly.

    Time: PT2M

11. Serve

    Turn off the Instant Pot. Garnish with chopped cilantro and serve hot with steamed rice or naan bread.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g