Instant Pot Butter Chicken: Authentic Flavor in a Fraction of the Time

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk offers a similar creaminess with fewer calories.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while maintaining creaminess.

chicken

💰Cheaper: tofu

Tofu provides a vegetarian protein alternative.

Turn Instant Pot to sauté and heat until it reads hot.

Add 3 tablespoons of butter and let it melt.

Add 1/4 cup of diced onion and sauté until softened, about a couple of minutes.

Add 5 cloves of minced garlic and 2 teaspoons of fresh grated ginger root, sauté for 1 minute until fragrant.

Add 1 teaspoon each of garam masala, coriander, cumin, paprika, 1/2 teaspoon of turmeric, and 1/2 teaspoon of salt, along with 1 tablespoon of tomato paste. Sauté for 1-2 minutes to toast the spices.

Hit cancel on the Instant Pot. Add 1/2 cup of low sodium chicken broth to deglaze the pot, scraping up any brown bits.

Add 15 oz of crushed tomatoes and 1 lb of diced boneless skinless chicken breast or thighs. Stir gently to combine.

Seal the Instant Pot lid, ensuring the venting knob is set to sealed. Set the cook time to manual or pressure cook for 5 minutes.

Once cooking time has elapsed, let pressure release on its own for at least 10 minutes.

Open the Instant Pot and hit sauté again. Add 1/4 cup of heavy cream and stir until it thickens, about a couple of minutes.

Hit cancel to turn off the sauté function. Taste and serve with naan bread and rice, topped with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens