Go Back
–+ servings
Instant Pot Butter Chicken in a red bowl

Instant Pot Butter Chicken

Course: Entree
Cuisine: Indian
Keyword: Instant Pot
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 468kcal
Author: Kris Longwell
This Instant Pot Butter Chicken is one of our most favorite dishes in the world. So comforting and steeped in flavor. And thanks to Instant Pot, can be on your table in about half an hour!
Print Recipe

Ingredients

  • 5 tbsp unsalted butter
  • 6 garlic cloves minced
  • 2 tsp fresh ginger minced
  • 1 cup tomato sauce
  • 2 tbsp tomato paste
  • 3 tsp Garam Masala
  • 1 tbsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp Kosher salt
  • 2 1/2 lbs boneless skinless chicken thighs
  • 1 cup chicken stock
  • 1 cup unsweetened coconut milk
  • 2 tsp fresh parsley chopped, for garnish
  • 3 cups cooked basmati rice instructions below

Instructions

  • Turn your Instant Pot to Saute.
  • Add the butter and cook until melted and starting to foam.
  • Add the garlic and ginger and saute for 2 minutes.
  • Add the tomato sauce and tomato paste and stir to mix.
  • Add the garam masala, paprika, coriander, turmeric, cumin, and salt. Stir and cook for 3 minutes.
  • Add the chicken thighs and stock and stir to coat the chicken.
  • Close the lid and turn the valve on top to Sealing.
  • Hit Cancel and then select Poultry or Meat/Stew. Set the timer for 5 minutes on High Pressure.
  • Once cooking is complete, let naturally release for 10 minutes, then move to Quick Release.
  • Remove the lid (once the Release is complete) and hit Cancel and then select Saute.
  • Add the coconut milk and cook for 5 minutes, stirring often, until the sauce thickens a little.
  • Serve with basmati rice and garnish with chopped parsley.
  • Perfect Basmati Rice:
  • Add 2 cups basmati rice to a large bowl and cover with water.
  • Swirl the water around the rice for about a minute.
  • Carefully pour off the water into the sink, holding the rice back with your hand.
  • Repeat this process two more times.
  • Cover the rice with water and let sit for 15 minutes.
  • Drain the rice.
  • Put 3 cups water into medium-sized pan and add the rice.
  • Bring to a boil, then lower the heat to low, cover tightly and cook for 15 minutes.
  • Remove from heat and fluff with a fork.

Nutrition

Calories: 468kcal