adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Instant Pot® Butter Chicken
0 Likes
Prep Time:
45 minutes
Total Time:
1 hour 5 minutes
Authentic Instant Pot butter chicken with robust Indian flavors in less ingredients. Tender chicken in a quick weeknight meal.
Ingredients:
  • 3 tablespoons butter
  • 1 tablespoon vegetable oil
  • 3 lb boneless skinless chicken thighs, cut into 2-inch pieces, patted dry
  • 1/2 cup diced yellow onion
  • 5 cloves garlic, finely chopped
  • 2 tablespoons finely chopped peeled gingerroot
  • 2 tablespoons garam masala
  • 1/4 cup canned Muir Glen™ organic tomato paste
  • 1/2 teaspoon salt
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup heavy whipping cream
  • 2 tablespoons cornstarch
  • 1/4 cup cilantro leaves, stems removed
Instructions:
  • Preheat your 6-quart Instant Pot® on SAUTE mode set to normal. Melt butter with oil in the insert. Sear half of the chicken for around 10 minutes, flipping once, until golden brown. Transfer to a medium bowl using a slotted spoon. Repeat with the remaining chicken, then transfer all chicken to the bowl. Turn off the Instant Pot®.
  • Switch the setting to SAUTE and adjust to normal. Toss in the onion and sauté for about 2 minutes until softened. Stir in the garlic and gingerroot and cook for 1 minute. Sprinkle in the garam masala and cook for 15 seconds. Add the tomato paste and salt, then cook and stir for 30 seconds. Pour in the chicken broth and deglaze the bottom of the pot with a wooden spoon. Mix in the chicken and then hit CANCEL.
  • Make sure the lid is securely in place and set the pressure valve to SEALING. Choose MANUAL and cook on high pressure for 3 minutes. After cooking, press CANCEL and switch the pressure valve to VENTING for a quick pressure release.
  • In a small bowl, whisk together whipping cream and cornstarch. Press SAUTE, then normal. Pour mixture into the pot and bring to a boil. Stir in the cream mixture and cook for 1 to 2 minutes until thickened, stirring often.
  • Garnish with fresh cilantro leaves and enjoy over a bed of rice, if preferred.

Similar Recipes