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A bowl of curry with chicken pieces garnished with cilantro and accompanied by naan bread. A spoon, lime halves, and additional naan are nearby on a dark surface.

Instant Pot Butter Chicken

Stephanie Hansen
This pot-in-pot method makes the rice and the sauce at the same time
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Course Recipes
Cuisine Main Dish
Servings 4

Ingredients
  

For the chicken

  • 2 Tbsp butter
  • 1 Tbsp Coconut oil
  • 5 cloves garlic microplaned
  • 2 Tbsp grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 .5 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 14.5 oz can chopped tomatoes with juice strained and reserved
  • 1 can tomato paste
  • 2 pounds chicken thighs skinless boneless, diced into bite-size pieces (you may swap chicken breasts here if you prefer)

For the rice

  • 2 cups rice
  • 2 cups water

To finish the sauce

  • 1 cup coconut milk
  • 1/2 cup heavy cream

To garnish

  • 2 Tbsp cilantro
  • 2 Tbsp mint

Instructions
 

  • Set your Instant Pot to the saute feature and melt the butter and coconut oil
  • Add the garlic and ginger, and cook for one minute
  • Add the remaining spices and cook for another minute.
  • Turn off your Instant Pot, add the tomato paste, scrape up any brown bits from the pan, combine with the chopped tomatoes and their juice, and stir it all together.
  • Add the chicken pieces and mix.
  • Secure the Instant Pot Trivet on top of the chicken and tomato sauce
  • Add 2 cups rice and 2 cups water in a smaller pot. Cover tightly with foil and set on the trivet
  • Secure the lid and set the vent to seal, select manual pressure and cook for 10 minutes
  • Let the pressure release naturally for 10 more minutes
  • Carefully remove the lid
  • Set covered rice aside while you finish the sauce
  • Stir in the coconut milk and the cream into the sauce
  • If the sauce is too thin you can take the chicken out, set it aside and reduce it a little before adding the chicken back in
  • Uncover rice and fluff with a fork
  • Season with additional salt and pepper if necessary
  • Serve warm over rice with chopped cilantro and mint