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Instant Pot Butter Chicken Recipe

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This recipe for Instant Pot Butter Chicken is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp butter unsalted
8 cloves garlic minced
2 tsp fresh ginger minced
1 cup tomato puree
2 Tbsp tomato paste
3 tsp garam masala
1 Tbsp coriander ground
1 tsp cumin ground
1 Tbsp smoked paprika
1 tsp turmeric
1 tsp salt
2 lbs chicken breasts cut into cubes
1 cup water
1 cup whipping cream
2 Tbsp parsley chopped

Directions:
Directions:
Turn your Instant Pot to the saute setting. Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic. Add the tomato puree and tomato paste to the and stir. Add the garam masala, coriander, cumin, paprika, turmeric, and salt, stir and cook for about 3 to 5 minutes. Add the chicken breasts, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.
Close the lid. Set the Instant Pot to the poultry setting and set the timer to 5 minutes.

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Switch the Instant Pot to the saute setting (do not put the lid on). Add the whipping cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and reduce a bit. You don't want it to reduce too much.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 hour

 

 

 

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