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Instant Pot Butter Chicken

5 from 24 reviews

Instant Pot Butter Chicken is easy 30 minute pressure cooker dinner with 5 star reviews from Indian husbands themselves. Your family’s next favorite!

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Indian
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Ingredients

  • 2 cups water
  • 1 large onion, chopped
  • 4 large garlic cloves, minced
  • 2 inch ginger root, minced
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tsp chili powder
  • 1 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 14 oz can coconut milk, full fat
  • 6 oz can tomato paste
  • 2 tbsp maple syrup
  • 33.5 lbs chicken drumsticks or thighs*
  • 1/4 cup cold water
  • 4 tbsp cornstarch
  • Cilantro and green onion, for garnish
  • Brown rice, for serving

Instructions

  1. In Instant Pot, add ingredients in exact order as listed above: water, onion, garlic, ginger, curry powder, garam masala, chili powder, salt, pepper, coconut milk, tomato paste, maple syrup and chicken.
  2. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. Display will say ON, Instant Pot will take about 15 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
  3. After 20 minutes, Instant Pot will beep, display will say OFF and now it needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 20 minutes – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid the mess and smell.
  4. Open the lid and press Sauté (cancel Keep Warm if it’s on). In a small bowl, whisk water and cornstarch with a fork, pour over chicken and stir gently. Cook for a few minutes until sauce has thickened a bit. Serve with brown rice, garnished with cilantro and green onions.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in a fridge or on a counter.

Freezer Meal: Assemble ingredients minus all water and cornstarch in the order listed above and freeze uncooked in gallon size Ziploc bag. When ready to cook, cook from frozen following recipe’s instructions + 2 cups water increasing time to 30 minutes. After follow Step 4.

Notes

*You can use boneless chicken breasts or thighs as well. Cooking time will be 15 minutes.

 Did you make this recipe? Please give it a star rating in the comments.