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Instant Pot Butter Chicken
Main course

Instant Pot Butter Chicken

Tender chicken in a mildly spiced tomato-cream sauce, quickly prepared in the Instant Pot.

0.0 (0 reviews)
Difficulty
Easy
Prep time
15 min
Cook time
- min
Rest time
10 min
Servings
4
Method
instant_pot
Cuisine
Indienne
Category
Main course
Visibility
Public

Ingredients (4 servings)

  • cubed chicken 2 lbs
  • butter 3 tbsp
  • chopped onion 1 unit
  • minced garlic 4 cloves
  • grated ginger 1 tbsp
  • crushed tomatoes 1 can
  • garam masala 2 tsp
  • paprika 1 tsp
  • heavy cream 1/2 cup
  • salt to taste

Preparation

  1. 1
    Sauté the onion, garlic, and ginger in butter using the Sauté mode.
  2. 2
    Add the spices, tomatoes, and chicken. Mix well.
  3. 3
    Cook on high pressure for 6 to 8 minutes.
  4. 4
    Allow for a 10-minute natural release, then open the lid.
  5. 5
    Stir in the heavy cream and let it thicken for a few minutes on Sauté mode.
  6. 6
    Serve with rice or naan bread.
Chef's Notes & Tips

This recipe is based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-butter-chicken/. This is a summarized French version for the website. Estimated nutrition per serving is provided to complete the recipe card, unless otherwise indicated. No fish/seafood.

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Nutritional information
510
kcal
Calories
34g
 
Protein
18g
 
Carbs
34g
 
Fat
3g
 
Fiber
820mg
 
Sodium
per serving
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Main course

Instant Pot Butter Chicken

Tender chicken in a mildly spiced tomato-cream sauce, quickly prepared in the Instant Pot.
Difficulty
Easy
Prep time
15 min
Cook time
- min
Rest time
10 min
Servings
4
Method
instant_pot
Cuisine
Indienne
Category
Main course
Visibility
Public
Ingredients (4 servings)
  • cubed chicken 2 lbs
  • butter 3 tbsp
  • chopped onion 1 unit
  • minced garlic 4 cloves
  • grated ginger 1 tbsp
  • crushed tomatoes 1 can
  • garam masala 2 tsp
  • paprika 1 tsp
  • heavy cream 1/2 cup
  • salt to taste
Preparation
  1. Sauté the onion, garlic, and ginger in butter using the Sauté mode.
  2. Add the spices, tomatoes, and chicken. Mix well.
  3. Cook on high pressure for 6 to 8 minutes.
  4. Allow for a 10-minute natural release, then open the lid.
  5. Stir in the heavy cream and let it thicken for a few minutes on Sauté mode.
  6. Serve with rice or naan bread.
Chef's Notes & Tips

This recipe is based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-butter-chicken/. This is a summarized French version for the website. Estimated nutrition per serving is provided to complete the recipe card, unless otherwise indicated. No fish/seafood.

Nutritional information (per serving)
510 kcal
Calories
34g
Protein
18g
Carbs
34g
Fat
3g
Fiber
820mg
Sodium
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