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Instant Pot Butter Chicken Recipe (with Video)

Intermediate, Dairy, InstantPot
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Discover our Instant Pot Butter Chicken Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 12min


Main Ingredients
- 3 tbsp Unsalted butter
- 5 clove Garlic, minced or crushed
- 2 inch fresh ginger root
- 2 tsp garam masala
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Ground turmeric
- 0.5 tsp Chili powder, optional
- 1 tsp Salt, add more if needed
- 2 pounds Chicken thighs, skinless, boneless, diced into bite-size pieces
- 1 15-ounce can Tomato sauce, or passata
- 1 c heavy whipping cream
- 2 tbsp Fresh parsley, chopped or mint or cilantro, for garnish
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Start Cooking
1. On the Instant Pot press on SAUTE and melt the butter.
2. Add the garlic and ginger, and cook until fragrant (about 1 minute).
3. Add all of the spices, and the salt, stir, and cook for a minute.
4. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon.
5. Then add the tomato sauce (passata) and a ¼ cup of water.
6. Switch off the saute setting.
7. Add the chicken thighs, give everything a mix.
Pressure Cook
1. Secure the lid and set the vent to SEALING.
2. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure.
3. The Instant Pot will take around 10 minutes to come to pressure and start cooking.
4. When the cooking program ends, quickly release the steam.
Final Steps
1. Carefully remove the lid, and press on SAUTE.
2. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary).
3. Taste the sauce and see if you need to add a little bit more salt.
4. Serve warm over rice with chopped parsley or cilantro.

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