Easy Instant Pot Butter Chicken

Okay, buckle up, friends! I’m about to spill the beans (or should I say buttery secrets?) about my go-to comfort dish — Easy Instant Pot Butter Chicken. Picture this: tender chicken swimming in a creamy, spiced tomato bath that’s basically a hug for your insides. It’s got this magical way of warming you up even if it’s 90 degrees outside, plus it’s one of those dishes that makes you look like you’ve got your life together, even when (between you and me) you’ve actually forgotten to take the laundry out of the washing machine three days ago.

Inside our cozy, slightly messy household, this recipe reigns supreme. My husband, who usually can’t tell a spatula from a whisk, sings my praises every single time I whip this up. The kiddos? Well, let’s just say they’ve eaten it without complaint, which practically makes it kid-certified in our book. It’s the recipe that got us through not only lazy Sundays but emergency, “oh dear, what’s for dinner?!” moments. There was even that one time it saved us from an unexpected visit from the in-laws. Yeah. It’s that kind of staple.

Why You’ll Love This Easy Instant Pot Butter Chicken

1. It’s basically foolproof. Like, you could practically have a toddler hanging off your leg while you make it foolproof.
2. Gives off a “kitchen goddess” vibe with a fraction of the effort. Your friends will think you’ve got secret chef skills.
3. Can be consumed in yoga pants on the couch or plated up for a fancy dinner. Major versatility points!

How to Make It

Alright, grab your Instant Pot and let’s get cracking. You can do this even if the cat is silently judging you from the counter. First, throw in some butter because this is butter chicken, and we love butter around here. Sauté your onions, garlic, and ginger until you remember that wonderful smell of something almost burning (just me? Cool). Add your spices — it’s like throwing a flavor party. Then comes the chicken (chop it up unless you like giant chicken lumps… hey, no judgment). Toss in the tomato sauce, cream, and some extra butter just ’cause. Pressure cook that masterpiece, twiddle your thumbs, or more likely, finish that cup of coffee you made three hours ago. Finally, release the pressure, do a not-so-graceful dance because you didn’t burn anything, and serve!

Ingredient Notes

– Chicken: We’re talking boneless, skinless – keep it simple unless you enjoy extra prep.
– Butter: Honestly, the more, the merrier. What’s life without a little indulgence?
– Cream: Makes the sauce saucy and dreamy. Don’t skimp, your tastebuds will thank you.
– Spices: Here’s where things get fun. Feel free to raid your spice rack like a wild chef, but remember to take it easy on the salt unless you want a sodium shock.

Recipe Steps:
1. Sauté onions, garlic, and ginger in butter using the Instant Pot’s sauté function.
2. Add spices and mix thoroughly, enjoying the aromatic extravaganza.
3. Throw in the chopped chicken, giving it a good stir to coat.
4. Pour in tomato sauce and cream, add more butter if you’re feeling fancy.
5. Pressure cook on high for around 10 minutes (a great time to plan world domination).
6. Release pressure, do a little victory dance, and serve hot.

What to Serve It With

This dish practically begs for something to soak up all that saucy goodness. Think naan, rice, or if you’re like me, a loaf of bread you impulse bought and forgot about.

Tips & Mistakes

Go heavy on the cream if you want it rich. Or light if you’re having one of those why-did-I-have-another-cookie days.

Storage Tips

In the fridge, this lovely dish can hang out for about three days. Honestly, it’s even better the next day. Cold butter chicken for breakfast? Absolutely no judgment here. Or pop it in the freezer like a meal prep champion and be thankful next week.

Variations and Substitutions

I’ve swapped out the cream for coconut milk… once. You know, just to mix things up when the fridge was a little barren. Also, if you’re out of fresh ginger, a big spoonful of the powdered stuff works in a pinch, though the flavor’s not quite as bold. And when I say “swapped,” I basically mean I ran out of something and hoped for the best!

Frequently Asked Questions

Easy Instant Pot Butter Chicken

This creamy and flavorful Instant Pot Butter Chicken is perfect for a quick weeknight dinner, featuring tender chicken simmered in a rich tomato-based sauce infused with Indian spices.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 lb boneless skinless chicken thighs
• ▢ 0.75 cup plain yogurt for marinating
• ▢ 3 tbsp butter
• ▢ 1 cup tomato puree
• ▢ 1 tbsp garam masala
• ▢ 1 tsp ground cumin
• ▢ 1 tsp paprika for color
• ▢ 0.5 tsp cayenne pepper adjust to taste
• ▢ 2 cloves garlic minced
• ▢ 1 inch fresh ginger grated
• ▢ 1 cup heavy cream
• ▢ 0.5 cup water
• ▢ 1 tsp salt

Instructions

Preparation Steps

• In a large bowl, combine chicken thighs with yogurt, half of the garlic, half of the ginger, paprika, cayenne, salt, and half of the garam masala. Marinate for at least 30 minutes.
• Set Instant Pot to sauté mode and melt butter. Add remaining garlic and ginger and sauté until fragrant, about 1-2 minutes.
• Add marinated chicken and sear for 3-4 minutes until slightly browned.
• Pour in tomato puree, water, and remaining garam masala. Stir to combine.
• Close and lock the Instant Pot lid. Cook on high pressure for 10 minutes.
• When cooking completes, allow natural release for 10 minutes, then quick release any remaining pressure.
• Open the lid and stir in heavy cream. Simmer on sauté mode for 3-5 minutes until sauce thickens slightly.
• Serve hot with basmati rice or naan bread.

Notes

For a richer flavor, use homemade tomato puree and freshly ground spices. Adjust cayenne pepper according to your spice tolerance.