Description
This Instant Pot Butter Chicken is a rich and creamy Indian-inspired dish featuring tender chicken thighs simmered in a fragrant blend of spices, tomato sauce, and heavy cream. Ready in just 30 minutes, it’s perfect for a comforting weeknight dinner served over rice or with naan.
Ingredients
Scale
Chicken and Sauce
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon salt (or to taste)
- 1/2 cup tomato sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
To Serve
- Cooked rice or naan
Instructions
- Prepare the Instant Pot: Set the Instant Pot to ‘Sauté’ mode. Add the butter and let it melt completely in the pot. Once melted, add the finely chopped onion and cook for 3-4 minutes until it softens and becomes translucent.
- Add aromatics: Stir in the minced garlic and grated ginger into the pot. Sauté for about 1 minute until fragrant, ensuring they don’t burn.
- Toast the spices: Mix in the ground cumin, coriander, garam masala, turmeric, chili powder, and salt. Continue sautéing for 1-2 minutes to bloom the spices and enhance their flavors.
- Brown the chicken: Add the bite-sized chicken thigh pieces to the pot. Stir well to coat them evenly with the spice mixture. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Add liquids and lemon juice: Pour in the tomato sauce, chicken broth, and lemon juice. Stir thoroughly, scraping up any browned bits on the bottom of the pot to prevent sticking and add extra flavor.
- Pressure cook: Secure the lid of the Instant Pot and set the valve to ‘Sealing.’ Cook on ‘Manual’ or ‘Pressure Cook’ mode for 8 minutes to ensure the chicken is tender and cooked through.
- Release pressure: Once cooking is complete, carefully perform a quick release by turning the valve to ‘Venting’ to release steam and depressurize the pot.
- Finish the sauce: Open the lid and stir in the heavy cream. Set the pot back to ‘Sauté’ mode and simmer the sauce for 3-5 minutes, stirring occasionally, until it thickens slightly and coats the chicken beautifully.
- Adjust seasoning and garnish: Taste and adjust salt as needed. Sprinkle freshly chopped cilantro over the dish for a fresh, herbaceous finish.
- Serve: Serve hot over cooked rice or alongside warm naan bread for a complete meal.
Notes
- You can adjust the chili powder to your preferred spice level to make the dish milder or hotter.
- Using chicken thighs instead of breasts helps keep the meat juicy and tender under pressure cooking.
- If you prefer a thicker sauce, simmer a bit longer after adding the cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of cream or broth if needed to loosen the sauce.
