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Festival Foods

Instant Pot Butter Chicken

This creamy dish is a real treat; we've lightened up this classic dish and shortened the cooking time by using the Instant Pot®. Don't have an InstaPot? No worries - we have slow cooker instructions for you, too.

  • Instant Pot Butter Chicken
  • Ingredients
    • 2 Tbsp. unsalted butter
    • 2 medium onions, diced
    • 5 cloves garlic, minced
    • 2 tsp. fresh ginger, minced
    • 1 Tbsp. garam masala
    • 1 Tbsp. ground coriander
    • 1 tsp. ground cumin
    • 1 Tbsp. smoked paprika
    • 1 tsp. turmeric
    • 2 Tbsp. tomato paste
    • 1 (10.75 oz.) can tomato puree
    • 1 cup low sodium chicken stock
    • 2 lbs. boneless, skinless chicken thighs or breast, cut into 1-inch pieces
    • 1 cup milk
    • 2 Tbsp. parsley, chopped
    • See Chef's Tips for serving suggestions

    Directions
    1. Set the Instant Pot to the "Saute" setting. Add butter and cook until melted. Add onions and garlic and cook, stirring frequently, for 2 minutes. Add ginger and cook, stirring frequently, for 1 minute. 1. Add garam masala, coriander, cumin, smoked paprika and turmeric and stir to combine. Stir in tomato paste and tomato sauce and allow spices and sauce to cook for 2 minutes. 1. Slowly stir in chicken stock until well combined. Add chicken and make sure meat is covered by liquid. 1. To cook with Instant Pot: Close lid, turn vent to "Sealing", select the "Manual" setting and set time to 10 minutes. 1. Once cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, use the quick release method to release the remaining pressure. 1. Open the lid and switch the Instant Pot back to "Saute" and stir in the milk. Let sauce cook for about 5 minutes, stirring occasionally. The sauce should thicken slightly. 1. Turn off the Instant Pot and garnish with parsley before serving.

    Chef's Tips

    Serve Butter Chicken over steamed rice or with naan.


    Variations

    Slow Cooker Directions: Combine all ingredients except for milk and parsley. Cook on low for 5-6 hours. Stir in milk and garnish with parsley just before serving. For dairy free: Use coconut oil in place of unsalted butter. Use coconut milk in place of milk.


    Nutrition

    Calories 440, Total Fat 10g (Saturated 3.5g, Trans 0g), Cholesterol 120mg, Sodium 210mg, Total Carbohydrate 47g (Dietary Fiber 5g, Sugars 7g), Protein 41g, Vitamin D 0%, Calcium 8%, Iron 15%, Potassium 20% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


    Serves: 6 servings

    Gluten Free Main Dish Summer Dairy Free Sodium Smart Winter Fall Asian Spring Slow Cooker Instant Pot