Instant Pot Butter Chicken Recipe (3 Qt)

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.

Take the lid off the instant pot and hit the sauté function.

Add 2 tablespoons of butter to the pot and let it melt.

Chop 1 small yellow onion and 1/2 red bell pepper into half-inch pieces.

Add the chopped onion and bell pepper to the melted butter and stir.

Cook until the onion is translucent, stirring occasionally.

Smash and grate 2 cloves of garlic using a microplane and add to the pot.

Peel an inch of ginger with the back of a spoon and grate it on the microplane, then add to the pot.

Add 1 teaspoon smoked paprika, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, and a pinch of cayenne pepper to the pot and stir.

Add 1.5 cups of tomato sauce and 1/2 teaspoon salt to the mixture and stir well.

Turn off the instant pot and cut 4 chicken thighs into one-inch chunks using scissors.

Add the chicken to the pot along with 1/4 cup of water and stir to coat the chicken in the sauce.

Place the lid on the instant pot, turn the valve to seal, and set to pressure cook on high for 10 minutes.

After 10 minutes, let it sit for about 5 minutes for a natural release, then do a forced pressure release with a towel over the vent.

Once the float valve drops, open the lid and add 1/3 cup heavy cream and 1 tablespoon cornstarch dissolved in the cream.

Turn the instant pot back on to sauté and whisk the cream and cornstarch mixture into the pot.

Let it cook for about 3 minutes until the sauce thickens.

Serve the butter chicken over white rice and garnish with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens