Instant Pot Butter Chicken
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(43)
Ingredients
6 servings
- 1 cup basmati rice
- ¼ cup unsalted butter
- ½ sweet onion, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 ½ teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper, optional
- Kosher salt and freshly ground black pepper, to taste
- 1 (14.5-ounce) can petite diced tomatoes
- 1 (8-ounce) can tomato sauce
- ½ cup chicken stock
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- ¼ cup chopped fresh cilantro leaves
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Preparation
Step 1
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Step 2
Set a 6-qt Instant Pot® to the high saute setting. Add butter, onion and bell pepper. Cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin and cayenne pepper, if using, until fragrant, about 1 minute; season with salt and pepper, to taste.
Step 3
Stir in diced tomatoes, tomato sauce, chicken stock and chicken.
Step 4
Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Step 5
In a small bowl, whisk together heavy cream and flour; set aside.
Step 6
Select high sauté setting. Stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in cilantro; season with salt and pepper, to taste.
Step 7
Serve immediately with rice.
Step 8
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