Instant Pot Butter Chicken

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 3 tablespoons unsalted butter
• 5 cloves garlic (minced or crushed (about 5 teaspoons))
• 1 2-inch piece fresh ginger root (grated (about 2 tablespoons))
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• ½ teaspoon chili powder ((optional))
• ¾ teaspoon table salt (add more if needed)
• 1 15-ounce can tomato sauce
• ¼ cup water (plus more for deglazing)
• 2 pounds boneless skinless chicken thighs (cut into bite-size pieces)
• ¾ cup heavy whipping cream
• 2 tablespoons chopped fresh cilantro (parsley, or mint, for garnish)

Method

1. On the Instant Pot press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute).
2. Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the tomato sauce, and a ¼ cup of water. Switch off the sauté setting.
3. Add the chicken thighs, give everything a mix.
4. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
5. Carefully remove the lid, and press SAUTE. Stir in the cream and simmer for 5 to 10 minutes, until the sauce coats the back of a spoon. Taste and add salt if needed. Serve warm over rice with chopped parsley or cilantro.