Description
A quick and easy Instant Pot butter chicken recipe that delivers rich, creamy, and flavorful comfort food in about 30 minutes, perfect for busy weeknights or dinner parties.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into chunks
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 cup (240ml) tomato puree
- 3/4 cup (180ml) heavy cream (or coconut cream for dairy-free)
- 1/4 cup cashew nuts, soaked and blended to a paste
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1/2 cup (120ml) water or chicken broth
- Fresh cilantro, a handful chopped (for garnish)
Instructions
- Soak 1/4 cup cashew nuts in warm water for 15 minutes. Drain and blend with 2 tablespoons of water until smooth. Set aside.
- Turn on the Instant Pot to ‘Sauté’ mode and melt 3 tablespoons unsalted butter.
- Add the finely chopped onion and sauté for 4-5 minutes until translucent and fragrant.
- Add minced garlic and grated ginger; cook for 1-2 minutes, stirring constantly.
- Add garam masala, cumin, coriander, turmeric, and red chili powder. Stir for 30 seconds to toast the spices.
- Pour in tomato puree and water or chicken broth. Stir well, scraping the bottom to deglaze.
- Add chicken pieces and season with salt to taste. Coat chicken well with the sauce.
- Seal the Instant Pot lid, set valve to sealing, and pressure cook on high for 8 minutes.
- Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Open the lid carefully, stir in cashew paste and heavy cream.
- Switch to ‘Sauté’ mode and simmer gently for 3-5 minutes, stirring often until sauce thickens.
- Taste and adjust seasoning with salt or chili powder as desired.
- Garnish with chopped fresh cilantro and serve hot with basmati rice or naan.
Notes
If sauce is too thick, add a splash more water or broth. To avoid curdling, add cream off-pressure and stir often during finishing simmer. Soaking cashews makes the paste smoother. Use chicken thighs for juicier meat. Watch for ‘burn’ alert on Instant Pot and scrape bottom well after adding liquids.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 350
- Fat: 20
- Carbohydrates: 8
- Protein: 25
Keywords: butter chicken, instant pot, easy dinner, creamy chicken, Indian recipe, pressure cooker, weeknight meal, comfort food