Instant Pot Butter Chicken
65
- Prep Time15 mins
- Total Time55 mins
- Makes6 servings
Photography, Erik Putz. Food styling, Arisa Yokomura. Prop styling, Madeleine Johari.
We’re turning to our hands-down favourite Instant Pot recipes this season—starting with this Instant Pot Butter Chicken recipe.
Ingredients
3 tbsp butter
1 large onion, chopped
3 cloves garlic
1 tbsp grated ginger
3 tbsp tomato paste
2 tsp garam masala, divided
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 tsp salt
1 680-mL bottle passata
8 skinless boneless chicken thighs, cut in bite-sized pieces
1/2 cup 35% cream
2 tbsp chopped cilantro, optional
Instructions
Press Sauté button, on Normal. Melt butter in the Instant Pot insert, then add onion, garlic and ginger. Cook, stirring often, until softened, about 4 min.
Add tomato paste, 1 tsp garam masala, coriander, cumin and salt. Cook until fragrant and tomato paste starts to sizzle, about 1 min. Add passata, then scrape up and stir in any browned bits on bottom of pot. Bring to a simmer and cook until thickened slightly, about 5 min. Press Cancel button, then stir in chicken.
Put the lid on the Instant Pot. Close the pressure- release valve. Press Manual Pressure Cook button, on High, and set for 10 min (will take about 9 min to come to pressure). When cooking finishes, carefully open the pressure-release valve to depressurize, 2 to 3 min.
Open lid, then press Sauté button, on Normal. Cook, stirring often, until sauce thickens, about 5 min. Stir in remaining 1 tsp garam masala and cream. Sprinkle with cilantro. Serve over cooked basmati rice or with naan.
Nutrition (per serving)
Calories 222, Protein 20g, Carbohydrates 10g, Fat 11g, Fibre 2g, Sodium 593mg.
Editor's Note
Recipe was made using the Instant Pot Duo Plus. Results may vary on different models.