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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 minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 6
Calories 285 kcal
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
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
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
Calories: 285 kcal | Carbohydrates: 10 g | Protein: 33 g | Fat: 11 g | Saturated Fat: 5 g | Cholesterol: 123 mg | Sodium: 662 mg | Potassium: 813 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 880 IU | Vitamin C: 9.5 mg | Calcium: 55 mg | Iron: 1.9 mg