Instant Pot Butter Chicken
Warm and luxurious Instant Pot Butter Chicken is an easy 30-minute meal. It’s deliciously creamy and always a hit during weeknight dinners!
Servings: 4
Ingredients
- 1/4 cup butter
- 1 small onion diced
- 1 1/2 tsp fresh ginger minced
- 4 garlic cloves minced
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/3 cup water divided
- 15 oz. tomato sauce canned
- 2 lb. boneless chicken thighs diced
- 1/2 cup heavy cream or more to taste; can use half and half
- 1 tbsp cornstarch
- cilantro for garnish
Instructions
- Add butter to your Instant Pot then press sauté and set it for 7 minutes. Once the butter has melted, add the onion and sauté until soft, about 4 minutes. Then, add the ginger, garlic, garam masala, cumin, chili powder, salt, smoked paprika, and turmeric and sauté for 1 minute. Turn the Instant Pot off.
- Add 2 tablespoons of the water to the pot to deglaze it, using a wooden spoon to scrape up any brown bits on the bottom.
- Pour in the tomato sauce and remaining water, then add the diced chicken.
- Place the lid on top, ensuring the knob is in the “seal” position. Pressure cook on high for 8 minutes, then natural release for 10 minutes before manually releasing the rest of the pressure.
- Press “sauté” and set it for 5 minutes. Whisk the heavy cream and cornstarch together, then pour it into the mixture and let it simmer until the sauce thickens a bit.
- Sprinkle with fresh cilantro (optional) and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 644kcal | Carbohydrates: 14g | Protein: 40g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 248mg | Sodium: 1336mg | Potassium: 905mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1198IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 3mg
