Instant Pot Butter Chicken

by | May 28, 2017

Instant Pot Butter Chicken

by | May 28, 2017

I love Indian Food. The rich and deep flavors of each dish never fail to send me off into some food trance that I never want to escape. So when searching for a solid Instant Pot Butter Chicken recipe (which has a very Tikka Masala taste to it, minus the yogurt), I wanted to find one that wouldn’t necessarily send me on a wild goose chase to a speciality market in search of exotic ingredients, but ALSO wouldn’t compromise that unmistakeable flavor. Well let me tell you that LUCK was STRUCK when I found a great one from jayssweetnsourlife.com! I just ever-so-slightly tweaked it to my own tastes.

If you are a lover of Butter Chicken and Indian food in general, you are going to absolutely LOVE this one, kids! Chicken so tender that melts in your mouth…just like BUTTA!

  • 1 stick (1/2 cup) of salted butter
  • 2 pounds of chicken breast, diced into chunks
  • 1 large Spanish onion, minced (I used a mini food processor and pulsed a few times to achieve)
  • 1 tbsp of crushed garlic
  • 1 cup of chicken broth (1 tsp Chicken Better Than Bouillon + 1 cup of water)
  • 1 6oz can of tomato paste
  • 1 14oz can of coconut milk
  • 2 tsp of garam masala (you can get this spice at most markets that have an international aisle)
  • 2 tsp of curry powder
  • 1 tsp of ground cumin
  • 1 tsp of ground ginger
  • 1/2 teaspoon of cayenne pepper (this ingredient will determine the dish’s spice level – you can use none of this if you don’t want it
    spicy or add more if you want it super spicy)
  • 2 tbsp corn starch + 2 tbsp water to make a slurry
  • Salt and additional curry powder to taste
  • Jasmine or Basmati rice
  • Chopped cilantro for garnish

Serve over a delicious Jasmine or Basmati rice to really set this one over the edge!

  1. On the Instant Pot, hit “Sauté” and “Adjust” so it’s on “Normal” and wait until it reads “Hot”
  2. Place the stick of butter into the pot and let it melt until it becomes foamy/bubbly
  3. Add in onions and garlic and cook until translucency occurs, stirring often – about 5 minutes
  4. Add the chicken broth, can of tomato paste and can of coconut milk, in that order. Mix thoroughly so that the tomato paste and coconut milk is totally blended in
  5. Add the Curry Powder, Ground Cumin, Ginger, Cayenne Pepper, Garam Masala, and salt to taste
  6. Add the chunks of chicken to the pot and cover with sauce. Give it a good final stir
  7. Secure lid. Press “Manual” or “Pressure Cook” High Pressure for 15 minutes
  8. Once finished let sit in pot for 10 minutes with a natural release. Quick release for the remainder of the time. Begin the rice on the stove according to its instructions
  9. Turn pot back on to “Sauté” and “Adjust” to “More” and bring to a bubble
  10. Mix the cornstarch and water together and then add to the pot and stir very well. Let pot boil until sauce is thickened – about 2 minutes
  11.  Press “Keep Warm” and let it stay that way for about 10 minutes so the sauce thickens a little and the flavors come together even more! (It does this when it cools a little)
  12. Serve over a bed rice. Garnish with fresh cut cilantro if desired
  13. Enjoy!

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