Oh my goodness, let me tell you about one of my all-time favorite recipes: Instant Pot Butter Chicken! This dish is everything you want on a chilly evening or when you’re looking to impress at a family gathering. The creamy, spiced sauce enveloping tender chicken pieces is simply magical. It reminds me of the cozy dinners my mom used to prepare, filling our home with the loveliest aromas. The best part? I can whip it up quickly in my trusty Instant Pot without the fuss. Who doesn’t love that?
This recipe has become a staple in my kitchen, especially when I’m craving something comforting yet fancy. Here’s a little pro tip—don’t skip on the fresh cilantro garnish. It adds a burst of freshness that just elevates the entire dish. Stick around as I share how to make this creamy delight that both you and your taste buds will adore!
What’s in Instant Pot Butter Chicken?
**Chicken:** The star of the show! I use about 2 lbs of boneless, skinless chicken breasts, cut into bite-sized pieces. Chicken thighs can be a scrumptious alternative if you prefer more flavor and a bit of richness.
**Vegetable Oil:** Just a little drizzle (about a tablespoon) to sauté your onions and kickstart the flavor train.
**Onion:** One large onion that’s finely chopped adds a sweet and aromatic base that makes everything taste good.
**Garlic and Ginger:** Oh, how I adore minced garlic and ginger! They bring a warmth and zest that’s absolutely essential—you’ll need three cloves of garlic and a tablespoon of fresh ginger.
**Spices:** Here comes the fun part—2 teaspoons of garam masala, plus a teaspoon each of ground cumin, ground coriander, turmeric, and paprika. These spices are what give this dish its rich, complex flavor!
**Crushed Tomatoes:** A can (about 14 oz) of crushed tomatoes not only adds acidity but also forms the saucy goodness that coats the chicken beautifully.
**Heavy Cream or Coconut Milk:** About a cup of this luxurious ingredient takes the dish to creamy heaven. I personally love using coconut milk for a subtle tropical feel!
**Salt:** Just a pinch to taste—don’t go overboard!
**Fresh Cilantro:** A sprinkle of this vibrant herb at the end brightens everything up.
**Basmati Rice:** For serving, because what’s butter chicken without a fluffy bed of rice to soak up all that sauce?
Is Instant Pot Butter Chicken Good for You?
Absolutely! Well, as long as you keep portions in check. The **chicken** is a fantastic source of protein, which is crucial for muscle repair and overall health. **Garlic** and **ginger** are not only flavorful but also packed with health benefits, including anti-inflammatory properties.
However, let’s not forget about the **heavy cream**. While it does make this dish delightfully rich, if you’re looking to lighten it up, feel free to swap in **coconut milk**—it offers a creamy texture with fewer calories. And while **basmati rice** is a lovely accompaniment, you might consider cauliflower rice for a low-carb option.
Ingredients
– 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 tablespoon vegetable oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, minced
– 2 teaspoons garam masala
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon turmeric
– 1 teaspoon paprika
– 1 can (14 oz) crushed tomatoes
– 1 cup heavy cream or coconut milk
– Salt to taste
– Fresh cilantro, chopped (for garnish)
– Cooked basmati rice (for serving)
This recipe serves about 4 people, perfect for a family meal or some tasty leftovers!
How to Make Instant Pot Butter Chicken?
1. Set the Instant Pot to sauté mode. Once it heats up, add the vegetable oil and chopped onions. Sauté until the onions are softened and translucent, about 3-4 minutes.
2. Add the minced garlic and ginger, continuing to sauté for an additional 1-2 minutes until fragrant. Your kitchen will start to smell divine!
3. Stir in the garam masala, ground cumin, ground coriander, turmeric, and paprika. Cook for 1 minute to toast those spices.
4. Toss the chicken pieces into the pot and stir to coat them evenly with the spice mixture.
5. Pour in the crushed tomatoes and season with a pinch of salt. Give it all a good stir.
6. Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. Time to play the waiting game!
7. After the cooking cycle completes, allow for a natural pressure release for 10 minutes, then do a quick release for any remaining pressure.
8. Open the lid and stir in the heavy cream (or coconut milk). Mix until everything is well combined and heated through.
9. Taste and adjust the salt if needed. If the sauce isn’t thick enough for you, return to sauté mode and let it simmer for a few minutes.
10. Serve your glorious butter chicken over cooked basmati rice and garnish with fresh cilantro.
Serving Suggestions: Make It a Full Meal!
Oh, honey! This Instant Pot Butter Chicken is creamy and flavorful, making it perfect for a cozy dinner. You can adjust the spices based on how much heat you like—spice lovers can toss in a pinch of chili powder for an extra kick.
And if you’re feeling adventurous, serve it with naan or pita bread for a complete meal experience. Trust me; your friends and family will be begging for seconds!
I really hope you give this recipe a try! It’s truly a heartwarming dish that’s great for any occasion, from a simple weeknight meal to a dinner party that’s sure to impress. Let me know how it goes—happy cooking!
