Instant Pot Butter Chicken Recipe

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

In Instant Pot, add ingredients in exact order as listed above: onion, garlic, ginger, curry powder, garam masala, chili powder, salt, pepper, coconut milk, maple syrup, tomato paste and chicken.

Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 12 minutes.

After 12 minutes is up, wait 3 minutes or so, and release pressure using Quick Release by turning valve to Venting.

Open the lid, remove chicken onto a cutting board and cut into bite size pieces.

Press Sauté and add butter. In a small bowl, whisk cold water and cornstarch with a fork, pour into the pot and whisk. Cook for a few minutes until sauce has thickened a bit. Press Cancel.

Return chicken to the pot, stir and serve over brown rice garnished with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens