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–+ servings
Instant Pot Butter Chicken

Instant Pot Butter Chicken

Yield: 6 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Yes, you can EASILY make restaurant-quality butter chicken right in your pressure cooker! The flavors are amazing and the chicken is perfectly melt-in-your-mouth tender! Serve with rice and naan for the best home-cooked meal ever.
4.9 stars (44 ratings)

Ingredients

  • 1 cup basmati rice
  • ¼ cup unsalted butter
  • ½ sweet onion, diced
  • 1 small red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 ½ teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cayenne pepper, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (14.5-ounce) can petite diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • ½ cup chicken stock
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • ½ cup heavy cream
  • 2 tablespoons all-purpose flour
  • ¼ cup chopped fresh cilantro leaves

Instructions

  • In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  • Set a 6-qt Instant Pot® to the high saute setting. Add butter, onion and bell pepper. Cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin and cayenne pepper, if using, until fragrant, about 1 minute; season with salt and pepper, to taste.
  • Stir in diced tomatoes, tomato sauce, chicken stock and chicken.
  • Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • In a small bowl, whisk together heavy cream and flour; set aside.
  • Select high sauté setting. Stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in cilantro; season with salt and pepper, to taste.
  • Serve immediately with rice.