Instant Pot Butter Chicken

Instant Pot Butter Chicken

Instant Pot Butter Chicken

Loads of flavors, easy as pie! This meal is a regular staple in our home. 

  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
  • Serves4-6 People

    Ingredients

    • 2 Large Tomatoes or 3 Roma Tomatoes
    • 1/2 C OR 5.3 oz Container Plain Greek Yogurt
    • 1/4 C (1/2 can) Tomato Paste
    • 1.5 TBS Garam Masala, divided
    • 1 tsp Chili Powder
    • 1 tsp Cumin Powder
    • 2 Inches Fresh Ginger
    • 3 Garlic Cloves
    • 1 lb Chicken Breast OR Thigh
    • 1/2 Red Onion
    • 2 TBS Butter
    • 2 TBS Water
    • 2 1/2 tsp Salt
    • 1/2 C Honey or Sugar
    • 1/2 C Half & Half
    • 2-4 TBS Cilantro to garnish

    Method

    Make The Sauce

    1

    In a blender or food processor, add the tomatoes, yogurt, tomato paste, 1 TBS garam masala, chili powder, cumin, ginger and garlic cloves. Blend until smooth.

    2

    Dice up the chicken in small cubes, set aside.

    3

    Set your InstaPot to “sauté”. While it’s warming up, cut the purple onion into slices.

    4

    Put the butter in the InstaPot and let the butter melt.

    5

    Once the butter is melted, add the onions and 1/2 TBS garam masala. Sauté for 2 minutes or until the onion is slightly wilted and the garam masala is fragrant.

    6

    Turn “saute mode” off by selecting cancel on your Instant Pot. Add in the water, and stir to deglaze the pot.

    7

    Add the blended sauce into the InstaPot and stir for 1 minute.

    8

    Add in the chicken, then place the lid on the InstaPot, making sure to close the pressure valve.  Select “poultry”, or pressure cook on high for 5 mins.

    9

    After the pressure cook is done, release the pressure by opening up the release valve. 

    10

    Open the lid, and add in the salt, honey (or sugar) and half & half. Stir until incorporated.

    11

    Serve in bowls and garnish with cilantro on top. Enjoy!

    Bon Appetit! 

    Instant Pot Butter Chicken

    This amazing Instant Pot Butter Chicken recipe is inspired and based off of the Butter Chicken Recipe created by Savita, from Chef De Home. You can check out her post here. She is an amazing chef, and I love her recipes!

    Let's Get Saucy!

    Let’s dive in! First, take the tomatoes, yogurt, tomato paste, 1 TBS of the garam masala (one of my favorite spices!), chili powder, cumin, fresh ginger, fresh garlic cloves and toss them in a blender or food processor. Easy already right! Then, blend everything on high for 1-2 minutes, or until all of the ingredients are nice and smooth.

    PRO TIP: Be sure to use fresh ginger and fresh garlic cloves. I know it can be tempting to use powered ginger and pre-minced garlic cloves, but trust me. Fresh ginger and garlic makes ALL the difference in this recipe.

    PRO TIP: No need to measure out your yogurt! Just go to the store and purchase one of those pre-measured individual greek yogurt cups, the 5.3 oz size. Talk about a time and money saver! Any brand and fat content will do. 

    After you’re done blending, set your sauce aside. Take the chicken and dice it into bite sized pieces. You can either use chicken thighs or breasts. Honestly, it’s really up to your preference. Chicken thighs are a fattier cut, but will give you extremely moist chicken that’s full of flavor. Chicken breasts has less fat in them, translating into less moisture, although still delicious. I go back and forth depending on what I have in my kitchen, as well how I’m feeling that day.

    Saute...In an Instant Pot!? Super AmAzing

    Turn on your Instant Pot to “saute”, and while it’s heating up, slice your onion. I LOVE this setting! If you haven’t tried it before, you’re in for a real treat. It’s amazing how quickly it gets hot. Also, no more extra pans to clean!

    sliced onions

    Add in the butter to the Instant Pot and let it melt. Once it’s melted, pour in the onions and half TBS of garam masala. Stir and saute for about 2 minutes. You want the onion to become somewhat softened, and wilted. The garam masala will become nice and fragrant too, soo yummy!

    After the onions and garam masala have cooked, turn off the “saute” mode by selecting “cancel”,then add in 2 TBS of water to help deglaze the pot. Next, pour in the blended sauce and stir for 1 minute. Put your cubed chicken into the pot, give it one more stir, and put on the lid. Be sure to close the vent so it keeps the pressure from escaping. Finally, select the pressure cook function for “poultry”, which sets your Instant Pot to pressure cook on high for 5 minutes.

    Once your cook time is done, open the pressure valve to “venting” to let out all of the pressure. It’s time for the finishing touches! This is really what takes this dish from good to stellar. Drizzle in the honey, half and half and salt, then mix together and taste. 

    Every size of tomato is different, so if you feel like it needs a bit more of something, feel free to salt, cream and honey it a bit more. Finding the balance between these three things is what really brings this dish together and makes it sing.

    Instant Pot Butter Chicken

    You’re ready to eat! Serve the Instant Pot Butter Chicken into a bowl, garnish with cilantro on top and enjoy with a side of rice or na’an!

    instant Pot Butter Chicken

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