Hey there! Today, we’re diving into one of my favorite comfort food recipes that brings restaurant-quality flavors right to your kitchen—Instant Pot Butter Chicken! This recipe is overflowing with creamy, spiced goodness that makes every bite absolutely irresistible. Whether it’s your first foray into making Indian-inspired dishes at home or you’re a seasoned pro in the kitchen, this recipe is sure to win you over. Bonus: It’s ready in less time than it takes to order takeout!
If you’re searching for a weeknight dinner that’s both effortless and indulgent, you’ve just found it!
Why You’ll Love This Recipe
- It’s quick—thanks to the Instant Pot, you’ll have tender, flavorful chicken in under 30 minutes.
- An all-in-one dish: This recipe balances creamy, buttery richness with a warm, aromatic spice blend.
- Simple ingredients—you probably already have many of these in your pantry.
- Kid-approved! The mild spice levels make it a crowd-pleaser for all ages.
Ingredients Breakdown
- Chicken Thighs or Breasts: Use boneless, skinless chicken thighs for a more tender result, but chicken breasts work great too.
- Butter: Real butter gives the dish its signature creaminess. Ghee is a fantastic substitute if you have it.
- Tomato Sauce: The base for the sauce, adding both flavor and color.
- Heavy Cream: Creates a velvety richness. Coconut milk can be used as a dairy-free option.
- Spices: This recipe calls for garam masala, turmeric, cumin, and paprika to create bold but balanced flavors.
- Garlic and Ginger: Fresh is best here for authentic taste!
Step-by-Step Instructions
Follow these easy steps to create the perfect, creamy Butter Chicken in your Instant Pot:
- Set your Instant Pot to sauté mode. Melt 2 tablespoons of butter and sauté diced onions until translucent, about 3 minutes.
- Add minced garlic, grated ginger, and your spice mix (garam masala, turmeric, cumin, and paprika). Stir for 1–2 minutes to let the spices bloom in flavor.
- Stir in the tomato sauce and a splash of water (about ¼ cup) to deglaze the pot. Be sure to scrape up any browned bits for maximum flavor.
- Place your chicken pieces into the sauce, making sure they’re coated well. Turn off sauté mode.
- Seal the lid of the Instant Pot and set it to high pressure for 10 minutes. Once done, allow a natural pressure release for 5 minutes before carefully turning the valve for a quick release.
- Open the lid and give it a good stir. Stir in the heavy cream and remaining butter until the sauce is smooth and glossy.
Chef’s Tips and Tricks
- For a thicker sauce: Stir in a slurry of cornstarch and water after pressure cooking, then set the Instant Pot on sauté mode and simmer for a few minutes.
- Perfectly tender chicken: Don’t overcook; the pressure cooker does the hard work for you!
- Add freshness: Garnish with chopped cilantro and a squeeze of fresh lemon juice to brighten the flavors before serving.
Recipe Variations and Serving Suggestions
Want to make this recipe your own? Try these ideas:
- Vegetarian version: Swap chicken for tofu or hearty vegetables like cauliflower or butternut squash.
- Heat it up: Add a diced serrano chili or a pinch of cayenne if you prefer more spice.
- Serving suggestions: This Butter Chicken pairs beautifully with basmati rice, buttery naan, or even cauliflower rice for a low-carb option.
FAQs
- Can I make this dairy-free? Absolutely! Use coconut milk instead of heavy cream and swap the butter for ghee or a plant-based alternative.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Can I freeze this? Yes! Butter Chicken freezes very well. Allow it to cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Instant Pot Butter Chicken
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4-6
Ingredients:
- 2 lbs chicken thighs or breasts, cut into chunks
- 2 tbsp butter, divided
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp cumin
- 1 tsp paprika
- 1 cup tomato sauce
- ¼ cup water
- ½ cup heavy cream
Instructions:
- Set Instant Pot to sauté mode. Melt 2 tablespoons butter and sauté onions until translucent.
- Stir in garlic, ginger, and the spices, cooking for 1-2 minutes.
- Add tomato sauce and water to deglaze the pot. Stir well.
- Place chicken in the sauce, coating evenly. Close the lid and cook on high pressure for 10 minutes.
- Allow natural pressure release for 5 minutes, then release remaining pressure manually.
- Stir in heavy cream and remaining butter until smooth. Serve and enjoy!
I can’t wait for you to try this Instant Pot Butter Chicken and experience just how easy and flavorful it is! When you do, let me know how it turns out for you. Leave a comment below or tag me in your delicious creations using #TheKitchensAid. Happy cooking!
