Name: Instant Pot Butter Chicken
Ingredients: 1 (15 oz) can crushed tomatoes in puree – Forms the base of the sauce, providing a rich, tangy flavor.; 3 garlic cloves, minced – Adds a robust aroma and depth to the dish.; 1 tsp minced ginger – Offers a spicy warmth and balance to the flavors.; 1 tsp ground turmeric – Delivers a vibrant color and a subtle earthiness.; 1/2 tsp ground cayenne (adjust to taste) – Provides heat and can be tailored to personal preference.; 1 tsp ground paprika – Adds a mild warmth and enhances the color of the dish.; 2 tsp garam masala, divided – A fragrant spice blend that adds complexity and depth.; 1 tsp ground cumin – Offers a nutty, earthy flavor and enhances the overall taste.; 1 tsp salt – Essential for elevating and balancing all the flavors.; 2-3 (1.5 lbs) boneless, skinless chicken breasts, diced – The protein that makes this dish hearty and satisfying.; 6 tbsp butter, cubed – Adds richness and a silky texture to the sauce.; 1/2 cup heavy cream or full-fat coconut milk – Provides creaminess; use coconut milk for a dairy-free version.; 1/4 to 1/2 cup chopped fresh cilantro – Adds freshness and a pop of color to the dish.

Description

Discover the easiest Instant Pot Butter Chicken recipe! Creamy, flavorful, and ready in minutes for a perfect meal. Try this Indian-inspired favorite.

Ingredients

Scale

1 (15 oz) can crushed tomatoes in puree – Forms the base of the sauce, providing a rich, tangy flavor.
3 garlic cloves, minced – Adds a robust aroma and depth to the dish.
1 tsp minced ginger – Offers a spicy warmth and balance to the flavors.
1 tsp ground turmeric – Delivers a vibrant color and a subtle earthiness.
1/2 tsp ground cayenne (adjust to taste) – Provides heat and can be tailored to personal preference.
1 tsp ground paprika – Adds a mild warmth and enhances the color of the dish.
2 tsp garam masala, divided – A fragrant spice blend that adds complexity and depth.
1 tsp ground cumin – Offers a nutty, earthy flavor and enhances the overall taste.
1 tsp salt – Essential for elevating and balancing all the flavors.
2–3 (1.5 lbs) boneless, skinless chicken breasts, diced – The protein that makes this dish hearty and satisfying.
6 tbsp butter, cubed – Adds richness and a silky texture to the sauce.
1/2 cup heavy cream or full-fat coconut milk – Provides creaminess; use coconut milk for a dairy-free version.
1/4 to 1/2 cup chopped fresh cilantro – Adds freshness and a pop of color to the dish.

Instructions

Prepare the base: Start by adding 1 (15 oz) can crushed tomatoes in puree, 3 minced garlic cloves, 1 tsp minced ginger, 1 tsp ground turmeric, 1/2 tsp ground cayenne (adjust according to your heat preference), 1 tsp ground paprika, 2 tsp garam masala (reserve the other tsp for later), 1 tsp ground cumin, and 1 tsp salt into the Instant Pot. Stir well to coat evenly.
Add the protein: Incorporate 2-3 (1.5 lbs) diced boneless, skinless chicken breasts to the pot. Mix until all the chicken pieces are well-coated with the fragrant spice mixture.
Pressure cook: Lock the lid of the Instant Pot. Select the ‘manual’ cooking function and set the timer for 10 minutes. This is the magic time that allows the chicken to cook while absorbing all those delicious flavors. After the cooking cycle is complete, let the pressure release naturally for optimal tenderness.
Finish the sauce: Once the pressure has been released and it is safe to open, allow the chicken to rest for a few minutes. Now, add 6 tbsp cubed butter, 1/2 cup heavy cream (or coconut milk), the reserved 1 tsp of garam masala, and 1/4 to 1/2 cup chopped fresh cilantro. Stir well to combine, and taste to adjust seasoning, adding more salt or cayenne if necessary.
Serve and enjoy: Finally, serve your Butter Chicken over a bed of steaming rice or alongside warm flatbread for dipping. Garnish with additional cilantro for a fresh touch.