Description
This Instant Pot Butter Chicken recipe is a creamy, flavorful Indian classic made easy and quick using the pressure cooker. Tender chicken thighs are simmered in a rich tomato and cream sauce infused with aromatic spices like garam masala, cumin, and turmeric, resulting in a comforting and satisfying dish perfect for weeknight dinners or entertaining guests.
Ingredients
Butter Chicken Sauce
- 3 tablespoons unsalted butter
- 8 cloves garlic, minced
- 2 teaspoons fresh ginger, minced or paste
- 1 cup tomato puree or passata
- 2 tablespoons tomato paste
- 3 teaspoons garam masala
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder (optional)
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
Main Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into pieces
- 1 cup water (plus more if needed)
- 1 cup whipping cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare Instant Pot: Turn your Instant Pot to the sauté setting as per the manufacturer's instructions.
- Sauté Aromatics: Add the butter and melt it completely. Stir in the minced garlic and ginger and sauté for about one minute until fragrant, avoiding burning.
- Add Tomato and Spices: Pour in the tomato puree and tomato paste. Mix in garam masala, ground coriander, cumin, smoked paprika, Kashmiri chili powder (if using), turmeric, and salt. Stir and cook for 3 to 5 minutes to let the spices bloom.
- Add Chicken and Liquid: Add the chicken thigh pieces and 1 cup of water. Stir well to combine. Ensure chicken is mostly covered with liquid; add a little more water if necessary.
- Pressure Cook: Close and lock the Instant Pot lid following your device's instructions. Set the Instant Pot to the "Poultry" setting and cook for 5 minutes under pressure.
- Natural Release: When cooking is complete, let the pressure release naturally for about 10 minutes. If you need to hurry, use the quick-release method carefully according to the manufacturer’s guide. Open the lid once pressure has fully released.
- Thicken the Sauce: Switch the Instant Pot back to sauté mode without the lid. Stir in the whipping cream and simmer for 5 minutes, stirring occasionally until the sauce thickens slightly but is still creamy.
- Garnish and Serve: Turn off the Instant Pot. Garnish the butter chicken with chopped fresh parsley. Serve warm over steamed rice and with naan bread.
Notes
- Use boneless, skinless chicken thighs for best flavor and tenderness.
- Kashmiri chili powder adds a mild heat and vibrant color but can be omitted if you prefer less spice.
- Adjust water quantity to ensure chicken is mostly submerged during pressure cooking to avoid burning or drying out.
- Simmering with cream thickens the sauce gently; do not over-reduce or it may become too thick.
- Serve with basmati rice and warm naan for an authentic experience.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
