Butter Chicken In Instant Pot

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Butter Chicken In Instant Pot is a classic Indian dish known for its creamy and aromatic tomato-based sauce. Prepared with tender pieces of chicken marinated in a blend of spices and yogurt, this dish is known for its rich, comforting flavors. When cooked in an Instant Pot, the pressure helps infuse the chicken with the flavors of the sauce, resulting in a delicious and quick meal.

What is Butter Chicken?

Butter Chicken, also known as Murgh Makhani, is a beloved Indian dish that can be easily made in an Instant Pot for a quick yet flavorful meal. The Instant Pot streamlines the cooking process by combining sautéing, pressure cooking, and simmering in one pot, significantly reducing the preparation time without compromising taste. Tender chicken pieces are simmered in a rich, creamy tomato-based sauce infused with aromatic spices like garam masala, turmeric, and cumin. This method locks in flavors while keeping the chicken juicy and tender.

Butter Chicken IS Delicious Anytime

Whether you’re cooking for a busy weeknight or impressing guests with a homemade Indian meal, the Instant Pot makes it simple and efficient. Serve it with fluffy basmati rice or naan for a comforting and satisfying dish that rivals restaurant-quality butter chicken.

Equipment I will need:

• Instant Pot
• Wooden Spoon
• Ladle

Ingredients:

• 2 tablespoons butter
• 1/2 cup yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 ½ teaspoons ground turmeric
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons paprika
• ¼ teaspoon cayenne pepper (adjust to taste)
• 2-3 boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 1/2 cups canned crushed tomatoes
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish (optional)

How Do I Make Butter Chicken In The Instant Pot

• Turn on the sauté function of your Instant Pot on low and melt the butter. Add chopped onion, sauté until the onions are soft and translucent, about 3-4 minutes. Add garlic and fresh minced ginger, cook for 1 more minute.

• Add turmeric, cumin, coriander, paprika, and cayenne pepper. Stir well to combine and cook for another minute until fragrant.

• Turn off the Instant Pot by pressing the cancel button.
• Add the chicken pieces directly into the pot with the onion and spice mixture. Stir to coat the chicken with the spices, you do not need to cook the chicken, as it will cook in the sauce.

• Pour in crushed tomatoes and chicken broth. Stir to combine, making sure the chicken is submerged in the sauce.

• Close the lid of the Instant Pot and set it to Manual/Pressure Cook mode. Cook on high pressure for 8 minutes.
• Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes.

• After 10 minutes, carefully release any remaining pressure manually. Open the lid and stir in the heavy cream. Taste and adjust seasoning with salt and pepper if needed.

• Serve the butter chicken over cooked rice or with naan bread. Garnish with fresh chopped cilantro if desired.

Frequently Asked Questions For Butter Chicken

1. Can I use frozen chicken in the Instant Pot?

Yes, you can use frozen chicken. The Instant Pot is perfect for cooking frozen meat, but you may need to increase the cooking time by 2–3 minutes. Ensure the chicken is fully cooked to an internal temperature of 165°F.

2. Do I need to marinate the chicken?

Marinating is optional but recommended for deeper flavor. A quick marinade with yogurt, garlic, ginger, and spices like garam masala and turmeric can enhance the dish. If you’re short on time, you can skip marination and still get great results.

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3. Can I make this recipe dairy-free?

Yes! Substitute heavy cream with coconut cream or cashew cream and use a dairy-free butter alternative. The flavor will still be rich and creamy.

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4. Can I make this recipe vegetarian or vegan?

Yes! Replace chicken with paneer, tofu, or chickpeas for a vegetarian version. For vegan Butter Chicken, use tofu or chickpeas and substitute the cream and butter with plant-based alternatives.

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5. What should I serve with Butter Chicken?

Butter Chicken is traditionally served with basmati rice, naan, or parathas. You can also pair it with cauliflower rice or quinoa for a healthier option.

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6. How do I thicken the sauce?

You can thicken the sauce by simmering it on the sauté setting after pressure cooking. Adding cashew paste or a slurry of cornstarch and water can also help achieve the desired consistency.

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7. Can I use tomato sauce instead of crushed tomatoes?

While crushed tomatoes provide texture to the sauce, you can use tomato sauce as a substitute. Keep in mind that tomato sauce is smoother in texture, so the sauce may be slightly different.

8. What if I don’t have fresh ginger?

If you don’t have fresh ginger, you can use dried ginger powder as a substitute. Use about half the amount called for in the recipe.

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9. Can I double the recipe in the Instant Pot?

Yes, you can double the recipe as long as you don’t exceed the fill line of the Instant Pot. The cooking time remains the same.

Storage For Leftover Chicken

How should I store the leftovers? Store in an airtight container in the refrigerator for 3-4 days.

Use Freezer-Safe Containers: Store the portions in freezer-safe airtight containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn. Butter chicken can be stored in the freezer for up to 3 months.

More Recipes:

• Instant Pot Chicken Noodle Soup
• Instant Pot Beef Stew
• Easy Dutch Oven Chili
• Instant Pot Bolognese
• Grilled Chicken Spiedie

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