Instant Pot Butter Chicken
The end result is a flavorful, creamy curry that the whole family will love.
Servings 3 Servings
knife and cutting board
- 2-3 chicken breasts cut into 2” bites
- 1/2 onion diced
- 1 stick of butter
- 5 tablespoons minced garlic
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 3 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 cup chopped cilantro
- 1 cup heavy whipping cream
Set the instant pot to sauté mode and melt the butter. Add the onion and sauté until onion is golden.
Toss in the garlic and sauté for 2 minutes
Add the chicken and brown the outside. Once chicken is browned, add the spices, tomato sauce, tomato paste, and cilantro. Sauté for 1 minute.
Seal the lid and pressure valve and cook on high pressure for 10 minutes. Let the instant pot naturally release pressure when done.
Remove the lid and stir in the cream for 4 minutes.
Enjoy best with basmati rice and fresh garlic naan.
Serving: 1Serving | Calories: 552kcal | Carbohydrates: 24g | Protein: 39g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1861mg | Potassium: 1492mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4087IU | Vitamin C: 21mg | Calcium: 161mg | Iron: 6mg