Instant Pot Butter Chicken
Delicious butter chicken that only takes about 30 minutes to make, prep to finish in the instant pot.
Servings: 6 people
Ingredients
- 1 small yellow or white onion – diced
- 2 cloves garlic – minced
- 2 tablespoons olive oil
- 2 tablespoon curry powder
- 1 tablespoon garam masala
- 1/2 teaspoon ground ginger
- Dash of chili powder – more or less for desired heat
- 15 ounces tomato sauce
- 14 ounce chicken stock
- 1/2 teaspoon salt - more to taste
- 2 tablespoon plus 1 teaspoon sugar
- 1 cup cream
- 4 tablespoons butter
- 3 chicken breast - fresh or frozen
- 1 1/2 tablespoons cornstarch
- 2 tablespoons cream or milk
Instructions
- In the instant pot or an electric pressure cooker, add onion, garlic and olive oil and cook on sauté until onion starts to soften.
- Add curry powder, garam masala, ginger and desired amount of chili powder then stir into onions so the spices get a little toast on them.
- Add tomato sauce and chicken stock, salt, sugar, cream and butter and whole chicken breasts.
- Place lid on instant pot, lock into place and cook for 12 minutes if using frozen chicken and 10 minutes if using thawed.
- Do a quick pressure release.
- Stir together cornstarch and cream and whisk into the still hot mixture. It will thicken slightly, enough to coat your rice and not fall completely through it. If you're mixture has cooled too much before adding the cornstarch mixture and it doesn't thicken at all then turn instant pot onto sauté and cook for 2 minutes until sauce thickens slightly.
- Remove chicken and shred with a fork or slice into chunks then return to the sauce.
- Taste and adjust salt to preference.
- Serve over basmati rice or rice of choice and enjoy!