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.
4Tablespoonschopped fresh cilantro leaves for garnish
Greek yogurt for topping
Naanfor serving
Instructions
Set Instant Pot to SAUTE and heat olive oil.
Add onions and garlic and sauté for 1-2 minutes, until fragrant.
Add tomato paste, ginger, curry powder, garam masala, chili powder, salt & pepper and saute for 3-5 minutes.
Pour in the broth and scrape up any browned bits from the bottom of the Instant Pot. Add the 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 cornstarch and water and add to Instant Pot with coconut milk. Simmer for 5 minutes, stirring occasionally. The sauce should thicken. Season with salt and pepper.
Serve garnished with 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.