Instant Pot Butter Chicken

Name: Instant Pot Butter Chicken
Cuisine: Asian, Indian
Ingredients: 2 tbsp. unsalted butter; 1 tbsp. vegetable oil; 1 large yellow onion, finely chopped; 5 cloves garlic, crushed and roughly chopped; 2 tsp. peeled grated ginger; 6 oz. tomato paste; 2 lb. skinless, boneless chicken thighs, cut into 1" pieces; Kosher salt; Freshly ground black pepper; 1 c. water; 1 tbsp. garam masala; 1 tbsp. granulated sugar; 1 tsp. ground cumin; 1 tsp. paprika; 1/2 tsp. ground turmeric; 3/4 c. heavy cream; Fresh cilantro leaves, rice, naan, and yogurt, for serving

7 steps

Updated at: Wed, 16 Aug 2023 19:36:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories2681.5 kcal (134%)

Total Fat145.3 g (208%)

Carbs138.6 g (53%)

Sugars50 g (56%)

Protein205.2 g (410%)

Sodium2220 mg (111%)

Fiber13.7 g (49%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat Instant Pot to "Sauté" setting. In pot, combine butter and oil until butter is melted. Add onion, garlic, and ginger and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until darkened in color, about 3 minutes.

Step 2

Step 3

Season chicken with salt and pepper. Add chicken, water, garam masala, granulated sugar, cumin, paprika, and turmeric to pot. Seal lid and set to "Pressure Cook" on High for 5 minutes.

Step 4

Step 3

Step 5

Let pressure release naturally for 10 minutes, then follow manufacturer's instructions for quick releasing remaining steam.

Step 6

Stir in cream; season with salt and pepper.

Step 7

Divide chicken and sauce among plates. Top with cilantro. Serve with rice, naan, and yogurt alongside.