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Name: Instant Pot Butter Chicken
Yield: 6 servings
Ingredients: 2 Tbsp unsalted butter; 2 medium onions, diced; 5 cloves garlic, minced; 2 tsp fresh ginger, minced; 1 Tbsp garam masala; 1 Tbsp ground coriander; 1 tsp ground cumin; 1 Tbsp smoked paprika; 1 tsp turmeric; 2 Tbsp tomato paste; 1 (10.75 oz.) can tomato puree; 1 cup low sodium chicken stock; 2 lbs boneless, skinless chicken thighs or breast, cut into 1-inch pieces; 1 cup milk; 2 Tbsp parsley, chopped; See Chef's Tips for serving suggestions

Instant Pot Butter Chicken

This creamy dish is a real treat; we've lightened up this classic dish and shortened the cooking time by using the Instant Pot. Don't have an Instant Pot? No worries - we have slow cooker instructions for you, too.

Calories: 440per serving
Servings: 6people

Ingredients

2 Tbsp unsalted butter
2 medium onions, diced
5 cloves garlic, minced
2 tsp fresh ginger, minced
1 Tbsp garam masala
1 Tbsp ground coriander
1 tsp ground cumin
1 Tbsp smoked paprika
1 tsp turmeric
2 Tbsp tomato paste
1 (10.75 oz.) can tomato puree
1 cup low sodium chicken stock
2 lbs boneless, skinless chicken thighs or breast, cut into 1-inch pieces
1 cup milk
2 Tbsp parsley, chopped
See Chef's Tips for serving suggestions

Instructions

Set the Instant Pot to the "Saute" setting. Add butter and cook until melted. Add onions and garlic and cook, stirring frequently, for 2 minutes. Add ginger and cook, stirring frequently, for 1 minute.
Add garam masala, coriander, cumin, smoked paprika and turmeric and stir to combine. Stir in tomato paste and tomato sauce and allow spices and sauce to cook for 2 minutes.
Slowly stir in chicken stock until well combined. Add chicken and make sure meat is covered by liquid.
To cook with Instant Pot: Close lid, turn vent to "Sealing", select the "Manual" setting and set time to 10 minutes.
Once cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, use the quick release method to release the remaining pressure.
Open the lid and switch the Instant Pot back to "Saute" and stir in the milk. Let sauce cook for about 5 minutes, stirring occasionally. The sauce should thicken slightly.
Turn off the Instant Pot and garnish with parsley before serving.

Watch the Recipe

Instant Pot Butter Chicken

Notes from the Kitchen

Chef's tip
Chef's Tip
Serve Butter Chicken over steamed rice or with naan.
Try a swap
Try a Swap
For dairy free: Use coconut oil in place of unsalted butter. Use coconut milk in place of milk.
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Slow Cooker Directions:
1. Combine all ingredients except for milk and parsley. Cook on low for 5-6 hours.
2. Stir in milk and garnish with parsley just before serving.

Nutrition

Per Serving: Calories 440 Total Fat 10g Cholesterol 120mg Sodium 210mg Total Carbohydrate 47g Dietary Fiber 5g Protein 41g Vitamin D 0% Calcium 8% Iron 15% Potassium 20%

Nutritional values are an approximation. Actual values may vary.

Instant Pot Butter Chicken

Calories: 440per serving
Servings: 6people

Ingredients

2 Tbsp unsalted butter
2 medium onions, diced
5 cloves garlic, minced
2 tsp fresh ginger, minced
1 Tbsp garam masala
1 Tbsp ground coriander
1 tsp ground cumin
1 Tbsp smoked paprika
1 tsp turmeric
2 Tbsp tomato paste
1 (10.75 oz.) can tomato puree
1 cup low sodium chicken stock
2 lbs boneless, skinless chicken thighs or breast, cut into 1-inch pieces
1 cup milk
2 Tbsp parsley, chopped
See Chef's Tips for serving suggestions

Instructions

Set the Instant Pot to the "Saute" setting. Add butter and cook until melted. Add onions and garlic and cook, stirring frequently, for 2 minutes. Add ginger and cook, stirring frequently, for 1 minute.
Add garam masala, coriander, cumin, smoked paprika and turmeric and stir to combine. Stir in tomato paste and tomato sauce and allow spices and sauce to cook for 2 minutes.
Slowly stir in chicken stock until well combined. Add chicken and make sure meat is covered by liquid.
To cook with Instant Pot: Close lid, turn vent to "Sealing", select the "Manual" setting and set time to 10 minutes.
Once cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, use the quick release method to release the remaining pressure.
Open the lid and switch the Instant Pot back to "Saute" and stir in the milk. Let sauce cook for about 5 minutes, stirring occasionally. The sauce should thicken slightly.
Turn off the Instant Pot and garnish with parsley before serving.

Watch the Recipe

Instant Pot Butter Chicken

Notes from the Kitchen

Chef's tip
Chef's Tip
Serve Butter Chicken over steamed rice or with naan.
Try a swap
Try a Swap
For dairy free: Use coconut oil in place of unsalted butter. Use coconut milk in place of milk.
<Br>
Slow Cooker Directions:
1. Combine all ingredients except for milk and parsley. Cook on low for 5-6 hours.
2. Stir in milk and garnish with parsley just before serving.

Nutrition

Per Serving: Calories 440 Total Fat 10g Cholesterol 120mg Sodium 210mg Total Carbohydrate 47g Dietary Fiber 5g Protein 41g Vitamin D 0% Calcium 8% Iron 15% Potassium 20%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Instant Pot Butter Chicken

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition

Instant Pot Butter Chicken

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition