5 from 3 votes
restaurant style indian butter chicken
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Instant Pot Butter Chicken
Prep Time
5 mins
Cook Time
15 mins
Other
5 mins
Total Time
20 mins
 

This Butter Chicken Instant Pot recipe is easy to make and only in 14 minutes. Made using boneless skinless chicken thighs, this dish is tender and flavorful. Best served with basmati rice or cauliflower rice. 

Servings: 6
Author: Alice Currah
Ingredients
  • 2 Tbl vegetable oil or any other neutral oil
  • 1 medium onion chopped
  • 3 large garlic cloves 1 tablespoon, minced
  • 2 tablespoons FRESH ginger finely chopped *DO NOT USE GROUND GINGER
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 ½ tsp garam masala
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1/2 tsp red pepper chili flakes
  • ¼ tsp cinnamon
  • 2 medium-large tomatoes cut into large chunks
  • 2 Tbl tomato paste
  • 1/2 cup water
  • 2 lbs. boneless skinless chicken thighs cut into large bite-sized pieces
  • 3 Tbl butter cubed
  • ½ cup heavy cream
  • Optional: 2 tablespoons chopped cilantro
Instructions
  1. Turn the Instant Pot on Sauté mode. When the display changes to “HOT,” add the oil and the chopped onions.
  2. Stir the onions occasionally for 3 minutes until softened.
  3. Add the garlic and ginger to the pot and allow the mixture to brown, stirring occasionally.
  4. Add the spices and tomatoes, stirring occasionally.

  5. Once the tomatoes start breaking down add the tomato paste and ½ cup of water to the pot. Turn off the Instant Pot.

  6. Using a tall wooden mixing spoon, deglaze the bottom of the pan to release any layers of roasted flavor by scraping any bits stuck to the bottom of the pan.
  7. Add the chicken and make sure all the pieces are coated.

  8. Turn the IP oon again, this time on Poultry mode - should default to 15 minutes. You can also use manual mode to set the time.

  9. Seal the pressure cooker and when the chicken is done cooking, do a quick release.

  10. Carefully remove all the chicken from the pot using a slotted spoon and add it to a large serving bowl. Cover the bowl with foil to keep warm.

  11. Allow the sauce to cool for a few minutes, then add the cubed butter and heavy cream to the pot. Using an immersion blender or pour the sauce into a regular blender), blend for 30 seconds. The sauce will be thicker. Add the sauce to the chicken and gently mix so the sauce is evenly distributed.

Recipe Notes

Because of the high fat content in chicken thighs, some people may prefer to skim off any liquid fat before add the butter and cream.