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30-Minute Instant Pot Butter Chicken Recipe

Quick Pressure Cooker Butter Chicken

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
  • 2 tbsp butter (or ghee) for sautéing aromatics
  • 1 whole onion diced
  • 4 whole garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp chili powder adjust for desired heat level
  • 1 tsp salt
  • 14 oz crushed tomatoes canned
  • 0.5 cup heavy cream stirred in after cooking
  • 0.25 cup fresh cilantro chopped, for garnish
  • 3 cups cooked basmati rice for serving

Instructions
 

  • Turn the pressure cooker to sauté mode. Add 2 tbsp butter. Once melted, add the 1 diced onion, 4 cloves minced garlic, and 1 tbsp grated fresh ginger. Sauté for 3 minutes until softened.
  • Stir in the 1 tbsp garam masala, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp salt. Cook for 1 minute until fragrant.
  • Pour in the 14 oz crushed tomatoes. Scrape the bottom of the pot to remove any browned bits.
  • Add the 1.5 lbs chicken pieces. Stir to coat the chicken in the tomato sauce.
  • Secure the lid and close the pressure valve. Select 'Manual' or 'Pressure Cook' on High for 6 minutes.
  • Once the timer finishes, perform a quick pressure release (QR). Carefully open the lid.
  • Stir in the 0.5 cup heavy cream. Let the curry rest for 5 minutes to thicken.
  • Garnish with 0.25 cup fresh chopped cilantro and serve over the cooked basmati rice.