Instant Pot Butter Chicken
This Instant Pot butter chicken recipe has a fantastic flavor. This Instant Pot help develop the wonderful curry taste in less time and the smoked paprika gives a great kick.
Serving6 servings
Ingredients
- 1 onion, diced
- 5 cloves garlic, minced
- 4 Tablespoons butter
- 2 pounds chicken thighs, or chicken breasts (cut into bite size pieces)
- 15 ounces tomato sauce
- 3 Tablespoons tomato paste
- 2 Tablespoons red curry paste
- 2 teaspoon garam masala
- 1½ teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ cup heavy cream
- fresh cilantro, optional garnish
Instructions
- Set your Instant Pot to SAUTE and add butter, onion and garlic. Saute for approximately 5 minutes until the onions are tender. Press OFF to cancel the saute.
- Add the chicken, tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika to the Instant Pot. Lock the lid in place and turn the pressure valve to seal it. Set to HIGH PRESSURE for 7 minutes.
- When the timer goes off do a natural release for 5 minutes and then turn the valve on top to VENTING to let the remaining steam out of the pressure cooker.
- Remove the lid and using a slotted spoon remove the chicken from the sauce and set aside.
- Add the heavy cream to the pot and, using an immersion blender puree the sauce until smooth.
- Set the Instant Pot to SAUTE and stir the sauce while simmering for 7-10 minutes, or until it thickens. Turn OFF saute.
- Add the chicken back to the sauce, stir together, and serve with a garnish of cilantro.
Notes
If you do not have an immersion blender, pour the content of the inner pot into a blender, and then pour it back into the inner pot once it is smooth.
Nutrition
Calories: 512 kcal · Carbohydrates: 10 g · Protein: 27 g · Fat: 41 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 195 mg · Sodium: 1014 mg · Potassium: 690 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 1942 IU · Vitamin C: 9 mg · Calcium: 56 mg · Iron: 2 mg