Instant Pot Butter Chicken
A quick, rich, and tangy butter chicken recipe made effortlessly in the Instant Pot, featuring tender chicken thighs in a creamy sauce.
Ingredients
Main Ingredients
- 2 lbs chicken thighs, boneless and skinless Thighs stay juicier than breasts.
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup coconut milk Full fat for creamier texture.
- 1/2 cup plain yogurt Use room temperature to reduce curdling.
- 2 tablespoons butter
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- to taste Salt and pepper
- to garnish Fresh cilantro
Instructions
Preparation
- Turn the Instant Pot to Sauté and add the butter. Melt until it foams.
- Add the diced onion, minced garlic, and grated ginger. Cook for 2-3 minutes until fragrant and the onion is softened.
- Push aromatics to the side and add the chicken thighs. Sear briefly on each side until lightly browned.
- Pour in the crushed tomatoes, coconut milk, and yogurt. Stir gently to combine.
- Add the garam masala, cumin, coriander, turmeric, and a generous pinch of salt and pepper. Stir so spices are evenly distributed.
Cooking
- Close the lid and set the valve to sealing. Cook on Manual (High Pressure) for 10 minutes.
- When the cook time ends, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Open the pot, remove or stabilize the chicken and shred it with two forks.
- Return shredded chicken to the sauce and stir. Taste and adjust the seasoning if necessary.
Serving
- Serve hot over rice or with naan and garnish with fresh cilantro.
Notes
For storage, refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Gentle reheating is recommended, adding extra liquid if the sauce has thickened.