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!
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.