Instant Pot Butter Chicken Recipe

Instant Pot Butter Chicken is an easy, delicious, and extremely comforting weeknight meal that comes together in under 30 minutes! Tender chicken swimming in warm, buttery sauce, tastes perfect over rice or with naan bread! It's the perfect dinner on a busy evening, and one the entire family will ask for again and again!

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Course: Main Course

Cuisine: Indian

Keyword: Butter Chicken, Butter Chicken Recipe, Instant Pot Butter Chicken

Prep Time: 5

Cook Time: 25

Servings:

Calories: 648kcal

Equipment

Instant Pot/Pressure Cooker

Ingredients

4 chicken breasts cut into bite-size pieces (½ inch)
½ cup greek yogurt
1 lime juiced
2 cloves garlic minced
1 yellow onion diced
1 inch fresh ginger minced or grated
1 tablespoon garam masala
2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon red pepper flakes
½ teaspoon cinnamon
6 oz can tomato paste
¾ cup water
2 tablespoon brown sugar
15 oz can full-fat coconut milk
3 tablespoon butter
1 tablespoon rice vinegar
Optional for serving: chopped cilantro red pepper flakes, jalapeno slices, lime wedges

Instructions

INSTANT POT (PRESSURE COOKER) INSTRUCTIONS

Cube your chicken breasts into bite-size pieces (about ½ inch). Toss them with the greek yogurt and lime juice and set aside.
Turn your pressure cooker to “saute” and add the olive oil, chicken, garlic, onion, ginger, and spices. Saute for 5 minutes and turn the pressure cooker off.
Add the tomato paste, water and brown sugar, give it a stir to combine, close the lid, and flip the pressure cooker valve to “seal.” Turn on the pressure cooker function and set it for 10 minutes on high. When finished, turn off the pressure cooker, manually release the pressure, and slowly remove the lid.
Stir in the coconut milk, butter, and rice vinegar. Continue to stir until the butter is melted. Serve over rice, with desired toppings, and/or with naan.

STOVETOP INSTRUCTIONS

Cube your chicken breasts into bite-size pieces (about ½ inch). Toss them with the greek yogurt and lime juice and set aside.
In a dutch oven or a large pot over medium heat, add the olive oil, chicken, garlic, onion, ginger, and spices. Saute for 5 minutes.
Add the tomato paste and brown sugar, give it a stir to combine, and continue to saute for another 5 minutes or until the chicken is fully cooked and the internal temperature reaches 165 degrees fahrenheit.
Turn the heat down to low, stir in the coconut milk, butter, and rice vinegar until the butter is melted. Serve over rice, with desired toppings, and/or with naan.

Nutrition