The Easiest Instant Pot Butter Chicken
This is the Easiest Instant Pot Butter Chicken – it’s creamy, delicious and tastes just like Indian takeout. Plus, it’s ready in 30 minutes!
Servings: 6 people
Calories: 507kcal
Ingredients
- 2 tbsp butter
- 2 yellow onions, diced
- 4 cloves garlic, minced
- 1 tbsp minced ginger
- 4 medium-sized chicken breasts, diced into 1-inch pieces
- 1 tbsp brown sugar
- 1 tbsp garam masala
- 2 tsp turmeric
- 2 tsp chili powder
- 1/2 tsp cinnamon
- 1 tsp salt
- 1 (796mL) can crushed tomatoes
- 1/4 cup heavy cream
- Naan, for serving
- Cilantro, for serving
Rice
- 1 cup dry basmati rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt (optional)
Instructions
- Add all ingredients for chicken in the order listed to Instant Pot. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 3 minutes. Meanwhile, cook rice in a rice cooker. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 3 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Stir in cream, then serve butter chicken overtop of basmati rice and garnish with cilantro. Serve with naan if desired. Enjoy!
Video
Notes
Nutritional info is for 1/6 of the pot of butter chicken, 1/6 of the rice and 1/2 a piece of naan.
Serve your butter chicken with naan, samosas, aloo gobi or roasted veggies.
Store the leftovers in the fridge for 3-5 days. Reheat in the microwave for 1-2 minutes or in a pot on the stovetop.
Freeze this recipe for up to 3 months without the heavy cream. Defrost in the fridge overnight, reheat then stir in the heavy cream.
Nutrition
Calories: 507kcal | Carbohydrates: 49g | Protein: 38g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 908mg | Potassium: 663mg | Fiber: 2g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 3.4mg | Calcium: 58mg | Iron: 1.3mg