Buzz
Photo by Greg Dupree; Prop Styling by Julia Bayless; Food Styling by Emily Nabors HallPrepare to be amazed by how your Instant Pot can produce such a flavorful, indulgent meal in record time. The sauce, made with tomatoes and cream, is enriched with ginger, coriander, turmeric, and smoked paprika, which gives it a smoky essence like it was cooked in a traditional Indian tandoor oven. This Instant Pot Butter Chicken recipe strikes the perfect balance with a sweet-tart note from the tomato paste, balanced by the creamy richness of the heavy cream. Serve with rice and perhaps some naan on the side.
If you notice any burnt remnants at the bottom of the Instant Pot, transfer everything to a separate bowl, clean the pot, and continue. The “burn food” sensor can be quite sensitive and will pause the cooking process if it detects food burning at the bottom.
Ingredients for the dish include various flavorful components, essential for making the Instant Pot Butter Chicken.
2 tablespoons of unsalted butter
2 boneless, skinless chicken breasts (8-9 oz each), cut into 1/2-inch pieces
1 large yellow onion, chopped (about 2 cups)
2 teaspoons of grated fresh ginger (from a 2-inch piece)
1 6-ounce can of tomato paste
1 teaspoon of ground coriander
1 teaspoon of smoked paprika
1/2 teaspoon of ground turmeric
1 3/4 teaspoons of kosher salt
1 cup of basmati rice
1 cup of frozen green peas (from a 10-ounce package)
3/4 cup of heavy cream
Fresh cilantro leaves, for garnish
Directions for preparing the Instant Pot Butter Chicken dish are outlined here.
Prepare your multicooker:
Set your pressure multicooker (like an Instant Pot) to the sauté setting. Choose the high-temperature setting and allow it to preheat for 3 to 5 minutes.
Add the ingredients to the pot and stir:
Place the butter, chicken, onion, and ginger into the pot. Stir occasionally and cook until the chicken turns a light golden brown and the onion softens, about 5 minutes. Then, add the tomato paste, coriander, smoked paprika, and turmeric; continue to cook while stirring constantly until the mixture darkens, about 1 minute. Press cancel when done.
Add water and salt, then cook under high pressure:
Pour 1 cup of water and add salt to the pot. Lock the lid into place and set the steam-release handle to the sealing position. Choose the manual/pressure cook setting, set to high pressure, and cook for 5 minutes.
Prepare the rice:
While the chicken cooks, prepare the rice according to the instructions on the package.
Add the peas and cream, then serve:
Gently turn the steam-release handle to the venting position and allow the steam to escape fully (the float valve will drop). Stir in the peas and let the mixture sit for 1 minute. Then, stir in the cream. Serve with the rice and garnish with cilantro.
Make-Ahead: You can refrigerate the chicken mixture for up to 3 days, or freeze it for up to 3 months. To use, defrost overnight in the refrigerator, in the microwave, or on the stove-top.
Nutrition Facts (per serving)
| 564 | Calories |
| 27g | Fat |
| 39g | Carbs |
| 43g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 564 | |
| % Daily Value * | |
| Total Fat 27g | 34% |
| Saturated Fat 15g | 76% |
| Cholesterol 162mg | 54% |
| Sodium 678mg | 29% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 6g | 22% |
| Total Sugars 14g | |
| Protein 43g | 87% |
| Vitamin C 22mg | 24% |
| Calcium 109mg | 8% |
| Iron 4mg | 24% |
| Potassium 1111mg | 24% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
