Instant Pot Butter Chicken
Servings: 4 people
Calories: 364kcal
This Instant Pot Butter Chicken recipe features chicken simmered in a mildly spiced, creamy tomato sauce. This delicious Indian dish, served over rice, will be on your dinner table in a flash.
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Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 6-ounce can tomato paste
- 1 Tablespoon fresh ginger minced
- 1 Tablespoon curry powder
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds chicken thighs boneless and skinless, cut into 2-inch pieces (or breasts)
- 1 ½ cups bone broth or chicken broth
- 3 Tablespoons cornstarch
- 3 Tablespoons water
- 1 14-ounce can coconut milk
- 4 Tablespoons cilantro chopped, to garnish
- Greek yogurt for topping
- Naan for serving
Instructions
- Set Instant Pot to SAUTE and heat 1 Tablespoon olive oil.
- Add 1 onion and 4 cloves garlic and sauté for 1-2 minutes, until fragrant.
- Add 1 6-ounce can tomato paste, 1 Tablespoon fresh ginger, 1 Tablespoon curry powder, 2 teaspoons garam masala, 1 teaspoon chili powder, 1 teaspoon salt & 1/2 teaspoon black pepper and saute for 3-5 minutes.
- Pour in the 1 ½ cups bone broth and scrape up any browned bits from the bottom of the Instant Pot. Add the 2 pounds chicken thighs. There should be enough liquid to cover the chicken, so add additional broth or water, if needed.
- Cover and seal the lid - turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 10 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
- Once the 10 minutes are up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure.
- Open the lid, hit CANCEL then press SAUTE. Whisk together 3 Tablespoons cornstarch and 3 Tablespoons water and add to Instant Pot with 1 14-ounce can coconut milk. Simmer for 5 minutes, stirring occasionally. The sauce should thicken. Season with salt and pepper.
- Serve garnished with 4 Tablespoons cilantro and greek yogurt.
Video
Notes
Storage
- Fridge: Store leftovers in the fridge in an airtight container for up to 5 days.
- Freezer: Store tightly sealed for up to 3 months. Thaw overnight it the fridge before reheating.
- To reheat: Reheat in the microwave or on the stove, adding a splash of water or chicken broth, if needed.
Nutrition
Calories: 364kcal | Carbohydrates: 10g | Protein: 47g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 830mg | Potassium: 640mg | Fiber: 1g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2.4mg