Instant Pot Butter Chicken Recipe With Coconut Milk
Butter chicken is a popular Indian dish made with chicken cooked in a creamy, buttery tomato sauce. It's a favorite for many, and it's now easier than ever to make this dish in an Instant Pot! This Instant Pot butter chicken recipe with coconut milk is a creamy and flavorful dish that takes just minutes to make. It's perfect for a weeknight dinner, and it's sure to be a hit with the whole family.
Description
This Instant Pot butter chicken recipe is an easy and delicious dish that comes together quickly. The chicken is cooked in a creamy sauce made with coconut milk, tomato paste, and spices. The flavors of the dish are rich and flavorful, and it's perfect served over a bed of jasmine rice or basmati rice. It's a great dish for busy nights when you want something hearty and flavorful.
Prep Time
This Instant Pot butter chicken recipe takes just minutes to prepare. The chicken needs to be cubed, and the ingredients need to be prepared and measured. Once everything is ready, the dish comes together quickly.
Cook Time
This Instant Pot butter chicken recipe takes just 10 minutes to cook in the Instant Pot. The pressure cooker does all the work and the result is a creamy and flavorful dish that will be sure to please the whole family.
Ingredients
- 2 pounds chicken thighs, cut into cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cardamom
- 1 can (14.5 ounces) coconut milk
- 1 can (6 ounces) tomato paste
- 1/4 cup butter, melted
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro, for garnish
- Cooked jasmine or basmati rice, for serving
Instructions
1. Press the "Sauté" button on the Instant Pot and set to "High" heat. Add the olive oil and heat until shimmering. Add the chicken cubes and cook until lightly browned, about 5 minutes. Add the onion, garlic, and spices and cook for another 2 minutes.
2. Add the coconut milk, tomato paste, butter, and lime juice to the Instant Pot and stir to combine. Secure the lid and set the valve to "Sealing." Press the "Manual" button and set the timer for 10 minutes.
3. When the timer is done, let the pressure release naturally for 10 minutes and then carefully switch the valve to "Venting" to release any remaining pressure. Remove the lid and stir the sauce. Serve over cooked jasmine or basmati rice and garnish with cilantro.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Wooden spoon
Notes
This Instant Pot butter chicken recipe can easily be doubled or tripled to serve more people. You can also use boneless, skinless chicken breasts in place of the chicken thighs. The dish can also be made in a slow cooker; just cook on low for 6-8 hours.
Nutrition: Per Serving
Calories: 486 kcal, Carbohydrates: 10 g, Protein: 29 g, Fat: 35 g, Saturated Fat: 22 g, Cholesterol: 157 mg, Sodium: 346 mg, Potassium: 581 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 590 IU, Vitamin C: 8 mg, Calcium: 69 mg, Iron: 2 mg
Recipe Tips
This Instant Pot butter chicken is a great dish for meal prepping. The leftovers can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then heat in the microwave or on the stovetop. You can also add vegetables to the dish to make it a one-pot meal. Try adding some bell peppers, carrots, or peas and cook until tender.
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