Instant Pot Butter Chicken
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We love our Instant Pot and try to use it at least a few times a month if not more. My Husband I think likes it more than me, because he loves kitchen appliances. We decided this week to try our hand at making Butter Chicken in our Instant Pot. He loves Indian food, it’s probably his favorite food group. I’m pretty impartial to it because it’s usually too spicy for me. This recipe though it spot on and so good! We’ve made it before, but this was the first time in the Instant Pot.
You start by turning on the simmer setting in the instant pot and adding your butter and let melt. Once melted add the garlic and ginger and let them cook together for about 1-3 min. Make sure you keep an eye on it while it cooks and stir it around a lot because the garlic and ginger can over cook really fast.
*One tip for measuring the ginger and garlic is to look at the serving info and go by weight. I find it easier than using so many measuring spoons. You can also zero out the scale between each item and that way you’re only using one bowl.
Now you’re ready to add the milk and tomato paste, and water to your pot. Mix it all together really well making sure to break up and blend in the tomato paste. Once they are all mixed well, you can add all your spices. We have a really fantastic Indian grocery store in our town that sells packets of spices mix to just right amount for tons of different dishes. All the spices involved can scare a lot of people away from making Indian food at home. This way we don’t to buy every spice. It helps because we don’t cook Indian food too often and I don’t want to waste all the extra spices if they don’t get used quick enough. I’ll list the spices out in the recipe below though if you want to mix it yourself.
The next step is to mix up all the spices and liquid together and add you chopped chicken. Now it’s time to place the lid on the Instant pot and make sure your pressure tab is closed. Choose the poultry setting and set for 10 min. Now you just wait for the timer to go off and carefully release the pressure. Once all the pressure has been released, you can open the lid. It’s now time to mix in the cream. Let sit for 5 more minutes for the sauce to thicken. Now you’re ready to serve over rice and garnish with a sprinkle of parsley.
If you have some, you can add naan on the side and it’s the perfect meal!
Instant Pot Butter Chicken
Restaurant Style Butter Chicken made at home in under 30 minutes!
Ingredients
- 3 tbsp Butter (unsalted)
- 8 cloves Garlic (minced)
- 2 tsp Fresh Ginger (minced)
- 3 tbsp tomato paste
- 1 packet Butter Chicken Seasoning (or follow recipe for spice mix below)
- 2 lbs Chicken thighs (boneless, chopped)
- 1/2 cup Water
- 1 cup Fresh Milk
- 1/2 cup Cream
- 2 tbsp Parsley
Spice Mix
- 3 tsp Garam Masala
- 1 tbsp Coriander (ground)
- 1 tsp Cumin (ground)
- 1 tbsp Smoked Paprika
- 1 tsp Turmeric
- 1 tsp Salt
Instructions
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Turn on Instant Pot and set to Saute setting.
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Add butter and let melt, then add ginger and garlic and let cook 1-3 min until garlic become aromatic.
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Add water, milk and tomato paste and mix together until the tomato past is completely mixed into the liquid.
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Add spices, mix together well, and let simmer together 3-5 minutes.
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Add Chicken and stir everything together. Liquid should completely cover the chicken so add more water if needed.
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Close the Instant Pot Lid, set settings to Poultry and choose 10 minutes.
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Once the Instant Pot Cycles are complete, carefully release pressure. Open lid and mix in cream.
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Let sit for a few minutes to let thicken. You can turn the saute setting back on if you want to make sure to keep food warm.
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You're now ready to serve with warm rice and naan.
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ENJOY!
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