Instant Pot Indian Butter Chicken
You guys!!! I’m writing a short little post to tell you about the most AHHMAAZING Instant Pot dish I made for dinner! OHHH EMM GEE!!! I got my Instant Pot a few months ago and I love it!!! So, here are the deets behind this sweet little purchase.
This is the beauty of the Instant Pot. There are so many different uses for it, including using it as a slow cooker. I personally love making different soups for my family. I enjoy making soups throughout the fall and winter because they are an easy meal; I just add a healthy salad or a quick sandwich and voila…dinner is served. The Instant Pot can take a soup recipe that normally would cook over 2-3 hours on the stove top or all day in a slow cooker and instead can be whipped up in 15-30 minutes with an Instant Pot. My Instant Pot Indian Butter Chicken, which if I haven’t mentioned, is AAHHHMAZING, took all of 10 minutes to cook in the Instant Pot. You heard me. Chicken thighs cooked in my Instant Pot and it only took 10 minutes!!! Can’t I get a hallelujah?!?!
Now let’s talk about the taste on this dish. This is the kind of sauce that when no when is looking, you might catch yourself drinking it out of the bowl. Yup. It’s that dreamy. The variety of spices in this sauce give it a bold flavor that is spicy, savory and well, downright mouth-watering! Served over jasmine rice or even zoodles (zucchini noodles), the chicken is so super moist that it almost falls apart in the Instant Pot. This is a recipe that is now requested by my 5-year old and is a permanent addition to our dinner rotation.
This Instant Pot recipe is all sorts of simple and easy yet bold on taste and comfort.
- 1 14 oz Can of Diced Tomatoes
- 5 Cloves Garlic
- 1 Tsp Minced Ginger
- 1 Tsp Turmeric
- 1/2 Tsp Cayenne Pepper
- 1 Tsp Paprika
- 1 Tsp Salt
- 1 Tsp Garam Masala
- 1 Tsp Cumin
- 1 lb Boneless, Skinless Chicken Thighs
- 1 Stick Butter Cubed
- 1/2 Cup Heavy Cream
- 1/4 Cup Cilantro Chopped
Place all the ingredients, except those listed under "To Finish the Sauce" in the Instant Pot. Add them in the order they are listed.
Stir the sauce together. Add the chicken on top.
Close the Instant Pot. Cook on High Pressure for 10 minutes. When finished, either release the pressure naturally or manually.
Remove the chicken and set aside. Using an immersion blender, blend all the ingredients together.
Let the sauce cool for a few minutes. Then, add the butter, heavy cream and garam masala. Stir until thoroughly mixed. Add the cilantro. Add the chicken back to the pot. Coat the chicken.
Serve over your favorite rice such as white rice or jasmine rice. This can also be served over spiralized veggies such as zucchini or squash.
**Inspired by Two Sleevers**