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Instant Pot Butter Chicken

The end result is a flavorful, creamy curry that the whole family will love.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3 Servings
Calories 552kcal

Equipment

  • knife and cutting board
  • Instant Pot

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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