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Creamy Instant Pot Butter Chicken

A comforting and creamy dish made with tender chicken cooked in a spiced coconut milk sauce, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless chicken thighs, cut into chunks
  • 1 cup coconut milk Can substitute with other cream alternatives for different flavors.
  • 1 cup tomato sauce
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced Fresh is recommended for best flavor.
  • 1 tablespoon ginger, minced
  • 2 tablespoons butter (or halal substitute) Use oil for a dairy-free option.
Spices
  • 2 teaspoons garam masala This is the key spice for flavor.
  • 1 teaspoon turmeric For color and health benefits.
  • 1 teaspoon cumin
  • 1 teaspoon paprika Adds a subtle smokiness.
  • Salt and pepper to taste
Garnish
  • Fresh cilantro For garnish

Method
 

Preparation
  1. Start by cutting the chicken thighs into bite-sized chunks. Chop the onion, mince the garlic, and ginger.
Cooking
  1. Set your Instant Pot to the sauté mode. Add the butter and let it melt, then toss in the chopped onion, garlic, and ginger. Sauté for about 3-5 minutes until the onion turns translucent and fragrant.
  2. Add the chunks of chicken to the pot and stir to coat them with the sautéed mixture. Then, pour in the coconut milk and tomato sauce. Sprinkle in garam masala, turmeric, cumin, paprika, salt, and pepper. Give it a gentle stir to mix everything well.
  3. Close the lid securely, ensuring the valve is set to sealing. Program the Instant Pot for a high-pressure cook time of 10 minutes.
  4. Once the cooking time is up, allow the pot to naturally release pressure for 5 minutes, then carefully switch the valve to release any remaining pressure.
  5. Open the lid and stir the chicken to coat it in the delicious, creamy sauce. Taste and adjust seasoning if needed.
Serving
  1. Serve hot, garnished with fresh cilantro.

Notes

For juicier chicken, marinate with yogurt and spices a few hours before cooking. Store leftovers in an airtight container for up to three days or freeze for up to three months.