Instant Pot Butter Chicken

Name: Instant Pot Butter Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Indian
Ingredients: 2 lb Chicken Breast (2 pounds (900g) boneless, skinless chicken breasts (3-4) or chicken thighs (8-10)); 2 cup Chicken Broth (2 cups chicken broth); 1 can Tomato Paste (1 can (156mL, 5.5oz) tomato paste); 2 cloves Garlic (2 cloves garlic, minced (or 1 teaspoon garlic powder)); 1 tbsp Ginger (1 tablespoon fresh ginger, grated); 1 tsp Onion Powder (1 teaspoon onion powder); 2 tsp Garam Masala (2 teaspoons garam masala); 1 tsp Chili Powder (1 teaspoon chili powder); 1 tsp Cardamom (1 teaspoon cardamom (or 1/2 tsp cinnamon and 1/2 tsp nutmeg)); ½ tsp Ground coriander (1/2 teaspoon ground coriander); ¼ tsp Red Pepper (1/4-1/2 teaspoon crushed red peppers — up to 0.5); 1 tsp Table Salt (1 teaspoon salt); ½ tsp Black Pepper (1/2 teaspoon coarse black pepper); 3 tbsp Unsalted Butter (3 tablespoon butter); ½ cup Heavy Cream (1/2 cup heavy cream (35% whipping cream)); 2 tbsp Cornstarch (2 tablespoons corn starch); 0 pieces Cilantro (fresh cilantro for serving)

Instant Pot Butter Chicken - Instant Pot (Indian)

20 minIndian

Servings6

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Egg Free

Ingredients

For 6 servings

Chicken Breast2 lb · 2 pounds (900g) boneless, skinless chicken breasts (3-4) or chicken thighs (8-10)
Chicken Broth2 cup · 2 cups chicken broth
Tomato Paste1 can · 1 can (156mL, 5.5oz) tomato paste
Garlic2 cloves · 2 cloves garlic, minced (or 1 teaspoon garlic powder)
Ginger1 tbsp · 1 tablespoon fresh ginger, grated
Onion Powder1 tsp · 1 teaspoon onion powder
Garam Masala2 tsp · 2 teaspoons garam masala
Chili Powder1 tsp · 1 teaspoon chili powder
Cardamom1 tsp · 1 teaspoon cardamom (or 1/2 tsp cinnamon and 1/2 tsp nutmeg)
Ground coriander½ tsp · 1/2 teaspoon ground coriander
Red Pepper¼ tsp · 1/4-1/2 teaspoon crushed red peppers — up to 0.5
Table Salt1 tsp · 1 teaspoon salt
Black Pepper½ tsp · 1/2 teaspoon coarse black pepper
Unsalted Butter3 tbsp · 3 tablespoon butter
Heavy Cream½ cup · 1/2 cup heavy cream (35% whipping cream)
Cornstarch2 tbsp · 2 tablespoons corn starch
Cilantro0 pieces · fresh cilantro for serving

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Steps

1Place the chicken breasts or chicken thighs in the pot of the Instant Pot.
2In a bowl or measuring cup, whisk together the chicken broth, tomato paste, garlic, ginger, onion powder, garam masala, chili powder, cardamom, coriander, crushed red peppers, salt, and pepper.
3Pour the sauce over top of the chicken in the Instant Pot.
4Put the lid on the Instant Pot and turn it to the locked position. Make sure the vent is in the sealing position.
5Press the pressure cook button and adjust the time to 10 minutes for fresh chicken, or 15 minutes for frozen chicken. The Instant Pot will come to pressure and then start counting down the time.
6When the cook time is complete, quick release the pressure. When the pressure is completely released, remove the lid from the Instant Pot.
7Take the chicken out of the Instant Pot and shred it with two forks, or chop it up. It should be falling apart and very easy to shred - if it’s not, return it to the Instant Pot and cook for another 3-5 minutes.
8Press the saute button on the Instant Pot and stir in the butter.
9Whisk together the cream and the corn starch and stir this mixture into the sauce in the Instant Pot.
10Return the chicken to the Instant Pot and continue to cook, stirring, with the “saute” function until the sauce has thickened slightly. It will thicken more as it cools.
11Serve the chicken and sauce over hot, cooked rice, garnished with chopped cilantro if you like.
12Leftovers will keep well in the fridge for up to 5 days, or can be frozen for up to 3 months.