Instant Pot Butter Chicken
An Instant Pot Indian-style butter chicken offers a quicker and more delicious alternative to takeout.
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Instructions
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Sauté 3 tablespoons ghee or butter in the Instant Pot, then cook onions until softened; add garlic and ginger, cooking for 1 minute.
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Stir in garam masala, turmeric, paprika, salt, coriander, cumin, and cayenne pepper, cooking for another minute before canceling the sauté setting.
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Add chicken stock, then layer tomatoes and boneless chicken thighs on top without stirring.
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Seal the Instant Pot and cook on high pressure for 10 minutes, followed by a 15-minute natural pressure release, then quick release any remaining pressure.
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Remove chicken thighs to a cutting board.
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Purée the sauce with an immersion blender, then add tomato paste and cook on low sauté for 3-5 minutes until slightly reduced and thickened.
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Stir in the remaining 3 tablespoons ghee or butter and cream.
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Cut the chicken into bite-sized pieces, return to the pot, and heat through. Incorporate half of the chopped cilantro and honey if desired, then serve with rice and garnish.