Food Recipes Instant Pot Butter Chicken Be the first to rate & review! This creamy and mild Indian curry is guaranteed to become a family favorite. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She's been working in food publishing since 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. Real Simple's Editorial Guidelines Published on September 06, 2024 Rate PRINT Share Close Photo: Greg Dupree, Prop Stylist: Julia Bayless , Food Stylist: Emily Nabors Hall Prep Time: 20 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Your jaw will drop in amazement at how your Instant Pot can turn out such a flavorful, luxurious dish in such little time. The tomato-and-cream-based sauce is spiced with ginger, coriander, turmeric, and smoked paprika. The latter lends a smokiness as if the chicken was cooked in a tandoor, a type of Indian oven, as it’s traditionally done. This Instant Pot butter chicken recipe is perfectly spiced, with a sweet tang from the tomato paste mellowed with the richness of heavy cream. Rice is a must, but no one will be mad at a little naan on the side. If you notice any burned spots on the bottom of the Instant Pot, transfer the ingredients to a bowl and clean the bottom. The “burn food” sensor is very sensitive and will stop your cooking time if it senses the food is burning on the bottom. Ingredients 2 Tbsp. unsalted butter 2 8-to-9-oz. boneless, skinless chicken breasts, cut into 1/2-in. pieces 1 large yellow onion, chopped (about 2 cups) 2 tsp. grated fresh ginger (from a 2-in. piece) 1 6-oz. can tomato paste 1 tsp. ground coriander 1 tsp. smoked paprika 1/2 tsp. ground turmeric 1 3/4 tsp. kosher salt 1 cup basmati rice 1 cup frozen green peas (from a 10-oz. pkg.) 3/4 cup heavy cream Fresh cilantro leaves, for garnish Directions Set the multicooker: Select sauté setting on a pressure multicooker (such as an Instant Pot). Select high temperature setting and preheat for 3 to 5 minutes. Add ingredients to the pot; stir: Add butter, chicken, onion, and ginger to pot. Cook, stirring occasionally, until chicken is light golden brown and onion is softened, about 5 minutes. Add tomato paste, coriander, smoked paprika, and turmeric; cook, stirring constantly, until darkened, about 1 minute. Press cancel. Add water and salt; cook at high pressure: Add 1 cup water and salt to pot. Lock lid in place. Turn steam-release handle to sealing position. Select manual/pressure cook setting. Select high pressure and cook for 5 minutes. Cook rice: Meanwhile, cook rice according to package directions. Add peas and cream; serve: Carefully turn steam-release handle to venting position and let steam fully escape (float valve will drop). Stir in peas and let sit for 1 minute. Stir in cream. Serve with rice and garnish with cilantro. Make-Ahead: Refrigerate the chicken mixture for up to 3 days, or freeze it for up to 3 months. Defrost overnight in the refrigerator, in the microwave, or on the stove-top. Rate It Print Nutrition Facts (per serving) 564 Calories 27g Fat 39g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 564 % Daily Value * Total Fat 27g 34% Saturated Fat 15g 76% Cholesterol 162mg 54% Sodium 678mg 29% Total Carbohydrate 39g 14% Dietary Fiber 6g 22% Total Sugars 14g Protein 43g 87% Vitamin C 22mg 24% Calcium 109mg 8% Iron 4mg 24% Potassium 1111mg 24% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.