Go Back
–+ servings
butter chicken with rice and naan on white plate
Print Add to Collection

Instant Pot Butter Chicken

This recipe is a favorite of my family and it could be for your's too! Instant Pot Butter Chicken is quick and easy to make and a cure for those boring chicken dinners.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 285kcal
Author Jennifer Draper

Equipment

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1/2 sweet yellow onion diced
  • 3 teaspoons jarred minced garlic
  • 1 tablespoon red curry paste
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 14.5 oz canned crushed tomatoes
  • 1/2 cup heavy cream for later
  • 2 tablespoons butter
  • 2 tablespoons cornstarch for later

Instructions

  • Add all ingredients except butter, cream and cornstarch to Instant Pot
  • Seal and set to high pressure for 12 minutes
  • Allow 5 minute natural pressure release then quick release
  • Whisk cornstarch with an equal amount of water and stir into chicken along with cream and butter
  • Allow to rest and thicken 5 minutes before serving over rice or as desired

Notes

Prep Ahead/Freezer Meal:
  • Add all ingredients except dairy and cornstarch to a freezer safe container.
  • Refrigerate up to 3 days or freeze up to 3 months
  • If cooking from frozen add 1/2 cup liquid to bottom of pot and add 5 minutes to cooking time
If desired you can leave chicken whole and shred when done cooking

Nutrition

Calories: 285kcal | Carbohydrates: 10g | Protein: 33g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 123mg | Sodium: 662mg | Potassium: 813mg | Fiber: 1g | Sugar: 3g | Vitamin A: 880IU | Vitamin C: 9.5mg | Calcium: 55mg | Iron: 1.9mg