Instant Pot Butter Chicken

Course: Main Course

Cuisine: Indian

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings:

Calories: 540kcal

Author: Quynh Nguyen

Instant Pot butter chicken is made with tender chicken thighs in a creamy tomato sauce flavored with garam masala, cumin, turmeric, ginger, and garlic. It comes together in about 30 minutes for an easy weeknight dinner.

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Ingredients

2 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
2 teaspoon salt, divided or to taste
½ teaspoon black pepper
1 tablespoon butter
½ tablespoon olive oil
1 large yellow onion
4-5 garlic cloves
1 teaspoon minced ginger
1 cup chicken broth
1 teaspoon ground cumin
3 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper, or to taste
1 (6 ounce) can of tomato paste
1 cup heavy cream

Instructions

Season the chicken. Sprinkle the chicken thighs with 1 teaspoon salt and the black pepper. Set aside.
Prep the aromatics and spices. Add the onion, garlic, and ginger to a food processor and puree until smooth. In a separate small bowl, combine the cumin, garam masala, turmeric, smoked paprika, and cayenne.
Sauté the aromatics. Turn the Instant Pot to sauté. Add the butter and olive oil. Once the butter melts, add the onion mixture and cook for about 1 minute, stirring occasionally.
Deglaze the pot. Pour in the chicken broth and scrape the bottom of the pot well to loosen anything that may be stuck.
Layer the ingredients. Spread the chicken evenly over the bottom of the pot. Sprinkle the spice mixture over the chicken, then spoon the tomato paste over the top. Do not stir.
Pressure cook. Close the lid and set the steam release valve to sealing. Cook on high pressure for 12 minutes.
Release the pressure. When the cooking time is finished, carefully quick release the pressure.
Finish the sauce. Open the lid and turn the Instant Pot back to sauté. Stir in the heavy cream and cook for about 2–3 minutes, stirring occasionally, until the sauce reaches your preferred consistency. Taste and add the remaining salt or more pepper as needed.

Notes

This recipe was tested in a 6-quart Instant Pot Duo.
Scrape the bottom of the pot well after sautéing to help prevent a burn notice.
Don’t stir after adding the tomato paste.
Add the heavy cream only after pressure cooking.
For a thicker sauce, let it simmer a few extra minutes on sauté or add a cornstarch slurry made with 1–2 tablespoons cornstarch and an equal amount of cold water or broth.
For a milder butter chicken, reduce or leave out the cayenne.
Store leftovers in the refrigerator for 3–4 days.

Nutrition