Description
Enjoy your rich, flavorful Instant Pot Butter Chicken, a favorite for its creamy texture and aromatic spices!
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14.5 ounces) tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk for a dairy-free option
- 3 tablespoons butter (use ghee for a more authentic flavor)
- Fresh cilantro, chopped (optional, for garnish)
- Cooked rice or gluten-free naan bread for serving
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode and add olive oil. Once hot, add the chopped onion, cooking until soft and translucent. Stir in the garlic and ginger, sautéing for another minute until fragrant.
- Add Spices and Sauce: Add the cumin, coriander, garam masala, turmeric, cayenne pepper, salt, and pepper. Stir to combine and toast the spices for about 30 seconds. Add the tomato sauce and mix well.
- Add Chicken: Stir in the chicken pieces, ensuring they are well coated with the sauce.
- Cook: Close the lid and set the Instant Pot to high pressure for 10 minutes. Ensure the valve is set to the sealing position.
- Pressure Release: Once cooking is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure.
- Finish with Cream and Butter: Open the lid and stir in the heavy cream and butter until well combined. Allow the butter to melt and the sauce to thicken slightly.
- Serve: Garnish with freshly chopped cilantro if desired, and serve the butter chicken over cooked rice or with gluten-free naan bread.