Instant Pot Butter Chicken

Whenever I think of comfort food, the first thing that comes to mind is Instant Pot Butter Chicken. It’s one of those dishes that wraps you in warmth and flavor, making every bite feel like a cozy hug. I remember the first time I tried this recipe; I was amazed at how easy it was to whip up something so rich and aromatic in my Instant Pot. The combination of spices makes the chicken incredibly succulent, while the creamy sauce is perfect for dipping warm naan or spooning over fluffy rice. Whether it’s a busy weeknight or a special gathering, this dish always finds its way to the center of our table, and the blend of spices fills the air with an irresistible aroma.

Ingredients Overview for Instant Pot Butter Chicken

The ingredients in Instant Pot Butter Chicken are fundamental to achieving its rich and creamy texture. Each component plays a significant role in building layers of flavor. The key players include boneless chicken breasts, which cook up tender and juicy, and a combination of aromatic spices that create a deliciously fragrant sauce. Together with the creamy elements and a hint of sweetness from the tomato paste, these ingredients harmonize beautifully to deliver a dish that’s both comforting and satisfying.

• 2 teaspoons avocado oil: This heart-healthy oil is perfect for sautéing and adds a subtle flavor.
• 6 cloves garlic: Fresh and aromatic, garlic forms the foundation of many dishes.
• 2-inch piece fresh ginger: Grated ginger brings warmth and a subtle spice.
• ¼ cup tomato paste: Adds richness and depth to the sauce.
• 1 cup tomato puree: Provides a smooth base for the sauce.
• 1 tablespoon garam masala: A blend of spices that gives the dish its distinctive flavor.
• 2 teaspoons turmeric: Adds color and a warm earthiness.
• 1 teaspoon salt: Enhances all the flavors in the dish.
• ½ teaspoon cumin: Adds a warm, nutty flavor.
• 1 cinnamon stick: Infuses the dish with a sweet warmth.
• 1 cup chicken stock: Helps to create a luscious sauce.
• 2 lbs boneless and skinless chicken breasts: The star of the dish; tender and juicy.
• 1 cup long grain or jasmine rice: This recipe makes the rice super flavorful.
• 1 cup water or broth: Needed to cook the rice.
• ¼ cup butter or ghee: Adds luxurious creaminess.
• ½ cup cashew cream: A vegan alternative that creates a rich and creamy sauce.
• Cilantro: Fresh cilantro for garnish adds a pop of color and freshness.

How to Assemble Instant Pot Butter Chicken

Making Instant Pot Butter Chicken is a straightforward process that even novice cooks can master. Follow these steps, and soon you’ll be savoring a bowl full of creamy goodness. Let’s dive into the instructions!

1. Add avocado oil to the insert of a 6 or 8 quart Instant Pot. Press the sauté function to heat the oil. Once it’s hot, add the garlic and ginger. Cook while stirring until fragrant, about 1 minute.
2. Next, add the tomato paste, tomato puree, garam masala, turmeric, salt, and cumin. Stir and cook for 3 minutes, letting the spices mingle.
3. Shut off the sauté function. Now, add the cinnamon stick and chicken stock. Stir everything together and make sure to scrape any bits off the bottom of the pot.
4. Place the boneless chicken breasts inside the pot, ensuring they’re submerged in the sauce.
5. Arrange a 2.5-inch trivet over the chicken. Place a 7-inch oven-safe bowl on top of the trivet.
6. In the bowl, add the rice and water or broth. Secure the lid on the Instant Pot and set the steam release valve to Sealing.
7. Cook on manual high pressure for 12 minutes. Once done, quickly release the steam by moving the steam release valve to venting. When the floating valve drops, carefully remove the lid.
8. Remove the rice and the trivet. Fluff the rice, cover to keep warm, and set it aside.
9. Take out the chicken and dice it into bite-sized pieces. Set aside.
10. Press the sauté function again. Whisk in the butter and cream, cooking until slightly thickened, about 2 minutes.
11. Add the diced chicken back into the pot to heat through.
12. Serve the chicken over the rice, and garnish with cilantro if desired.

Helpful Notes about Instant Pot Butter Chicken

Here are my top tips to ensure your Instant Pot Butter Chicken turns out perfectly every time. These notes can enhance your cooking experience and the overall flavor of the dish.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently.
• Freezing: You can freeze the dish for up to three months. Thaw in the refrigerator before reheating.
• Pairing: Serve with warm naan, basmati rice, or a fresh salad for a complete meal.
• Spice adjustment: Feel free to adjust the spices based on your family’s taste. Less for kids, more for adults!
• Cooking with kids: This is a great recipe to involve children. They can help with stirring and garnishing.

Serving Ideas for Instant Pot Butter Chicken

Serving Instant Pot Butter Chicken can be just as delightful as making it. Here are some wonderful ideas to consider:

• Serve with naan: Warm, soft naan is perfect for scooping up the rich sauce and chicken.
• Pair with basmati rice: Fluffy basmati rice complements the creamy sauce beautifully.
• Fresh salad: A light cucumber and tomato salad can balance the richness of the dish.
• Lunchbox idea: This dish makes for great leftovers; pack it for a delicious and satisfying lunch.
• Family gatherings: It’s a wonderful dish to serve at potlucks or family dinners; everyone loves it!
• Seasonal occasions: Perfect for cozy winter nights or festive occasions when you want something special.

FAQ

Conclusion

The magic of Instant Pot Butter Chicken lies in its rich flavors and comforting nature. It’s an easy recipe that makes weeknight dinners feel special. I encourage you to give it a try and embrace the delightful experience of cooking and sharing this dish with your loved ones. You won’t be disappointed!

Instant Pot Butter Chicken

Craving something rich and creamy? The ultimate comfort food, Instant Pot Butter Chicken delivers succulent chicken in a heavenly sauce. Perfect for an easy weeknight dinner or special occasion. Make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Dinner

Cuisine Indian

Servings 4 servings

Calories 550 kcal

Equipment

• Instant Pot
• Oven
• Cutting Board
• Whisk
• Wooden Spoon
• Grater

Ingredients

  

• 2 teaspoons avocado oil
• 6 cloves garlic
• 2 inches fresh ginger
• ¼ cup tomato paste
• 1 cup tomato puree
• 1 tablespoon garam masala
• 2 teaspoons turmeric
• 1 teaspoon salt
• ½ teaspoon cumin
• 1 stick cinnamon or 1/4 teaspoon ground cinnamon
• 1 cup chicken stock
• 2 lbs boneless and skinless chicken breasts
• 1 cup long grain or jasmine rice rinsed and drained
• 1 cup water or broth
• ¼ cup butter or ghee
• ½ cup cashew cream can also use heavy cream or coconut cream
• Cilantro for garnish

Instructions

 

• Add avocado oil to the insert of a 6 or 8 quart Instant Pot. Press the sauté function to heat the oil. Once it’s hot, add the garlic and ginger. Cook while stirring until fragrant, about 1 minute.
• Next, add the tomato paste, tomato puree, garam masala, turmeric, salt, and cumin. Stir and cook for 3 minutes, letting the spices mingle.
• Shut off the sauté function. Now, add the cinnamon stick and chicken stock. Stir everything together and make sure to scrape any bits off the bottom of the pot.
• Place the boneless chicken breasts inside the pot, ensuring they’re submerged in the sauce.
• Arrange a 2.5-inch trivet over the chicken. Place a 7-inch oven-safe bowl on top of the trivet.
• In the bowl, add the rice and water or broth. Secure the lid on the Instant Pot and set the steam release valve to Sealing.
• Cook on manual high pressure for 12 minutes. Once done, quickly release the steam by moving the steam release valve to venting. When the floating valve drops, carefully remove the lid.
• Remove the rice and the trivet. Fluff the rice, cover to keep warm, and set it aside.
• Take out the chicken and dice it into bite-sized pieces. Set aside.
• Press the sauté function again. Whisk in the butter and cream, cooking until slightly thickened, about 2 minutes.
• Add the diced chicken back into the pot to heat through.
• Serve the chicken over the rice, and garnish with cilantro if desired.

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently.
• Freezing: You can freeze the dish for up to three months. Thaw in the refrigerator before reheating.
• Pairing: Serve with warm naan, basmati rice, or a fresh salad for a complete meal.
• Spice adjustment: Feel free to adjust the spices based on your family’s taste. Less for kids, more for adults!
• Cooking with kids: This is a great recipe to involve children. They can help with stirring and garnishing.

Keyword Recipe

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.