Butter chicken is your favorite Indian take-out dish that you can now make faster than delivery. Full of flavor, this dish will become a weekly staple. Chicken thighs become extremely tender under all the sauce that you’ll want to soak up with plenty of naan.

Instant Pot Butter Chicken

Yields: 4 – 6 servings

Prep Time: 0 hours 20 mins

Total Time: 1 hour 20 mins

Ingredients

• 1 tbsp. vegetable oil
• 1 tbsp. butter
• 1 large onion, diced
• 2 tsp. freshly grated ginger
• 5 cloves garlic, crushed and roughly chopped
• 1 (6-oz.) can tomato paste
• 2 lb. boneless skinless chicken thighs, cut into 1″ pieces
• 1 tbsp. garam masala
• 1 tsp. paprika
• 1 tbsp. granulated sugar
• 1 tsp. ground cumin
• 1/2 tsp. turmeric
• Kosher salt
• Freshly ground black pepper
• 3/4 c. heavy cream
• Rice, for serving
• Naan, for serving
• Yogurt, for serving
• Cilantro, for serving

Directions

1. Preheat Instant Pot to Sauté setting. Once heated, add oil and butter then add onion, ginger and garlic. Let sear until lightly browned, 3 to 4 minutes. Add tomato paste and cook, mixing constantly until it is darkened in color, about 3 minutes.
2. Add ½ cup water, chicken, and spices to the pot, and season with salt and pepper. Seal lid and set to Pressure Cook on High for 5 minutes.
3. Let pressure release naturally for 10 minutes and then follow manufacturer’s instructions for quick releasing remaining steam.
4. Stir in heavy cream and adjust seasoning with salt and pepper.
5. Serve with rice, naan, yogurt, and cilantro.

Did you find this post useful? Want to get back to this page later? Save THIS PIN below to your Recipes board on Pinterest!