Print

Instant Pot Butter Chicken

This is a great dish for a rainy day!

Course Main Course, Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author cookwcharacter

Ingredients

  • 2-3 large boneless skinless chicken breasts, cut into 1" chunks
  • 4 tbsp ghee or butter
  • 1 large onion, diced
  • 1 tsp ginger, grated
  • 3 cloves garlic, minced
  • 2 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1 tsp sugar
  • 1 12 oz jar tikka masala
  • 1 can tomato paste
  • 12 oz water
  • 1 c heavy cream
  • 1/2 c greek yogurt

Instructions

  1. Turn the instant pot to the saute setting. Add your ghee or butter and the onions, garlic, and ginger and saute for 2 minutes, until they start to soften. 

  2. Add the garam masala, turmeric, and salt. Stir in and then add the tomato paste.

  3. Add the chicken, the jar of tikka masala, sugar, and water. Stir in until all is combined, then secure the lid, and set the instant pot to 11 minutes.

  4. When the instant pot says its done, allow the pressure to release naturally for about 10 minutes (or you can release if you're in a hurry). 

  5. Remove the lid after the pressure has released, and stir in your heavy cream. You can also stir in the Greek yogurt, or you can wait and add it to taste individually. Serve with rice and enjoy!