Instant Pot Butter Chicken
A creamy chicken and tomato curry loaded with spices and butter. Make this in under 30 minutes!
Servings: 4 servings
- 2 lbs boneless chicken breasts
- 1 onion
- 4 garlic cloves
- 1 tsp fresh ginger
- 28 ounces tomato puree
- 2 tbsp garam masala
- 1 cup chicken broth
- 1 tsp sugar
- 4 tbsp butter
- 1/2 tsp chili powder optional
- 1 cup heavy cream
- salt to taste
- 2 tbsp fresh cilantro
Press the saute function on the instant pot and add some oil and 2 tbsp butter.
Add the onions and turmeric. Cook for 1-2 minutes.
Stir in the garlic and ginger and cook for an additional 30 seconds.
Add the chicken, tomato puree, sugar, salt, and water.
Close the lid and press the pressure cooker function. Set the timer for 5 minutes.
Once the 5 minutes are up, move the steam valve slowly and slowly release steam. Open the lid carefully.
Press the saute function, add the heavy cream and cook for an additional 40 seconds.
Check for seasoning, add the remaining butter and garnish with fresh cilantro, if desired.
- Please read your instant pot manufacturer guide before using.
- Use a little bit of sugar to sweeten it up and a bit of chili spice to make it spicy.
Calories: 807kcal | Carbohydrates: 25g | Protein: 53g | Fat: 56g | Saturated Fat: 27g | Cholesterol: 257mg | Sodium: 545mg | Potassium: 1514mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2543IU | Vitamin C: 28mg | Calcium: 118mg | Iron: 5mg