Instant Pot Butter Chicken
September 24, 2017

TOTAL TIME: 45 minutes | SERVINGS: 4


6 oz butter
1 28-oz can whole peeled tomatoes in puree
3 Tbsp garlic-ginger paste
1 Tbsp garam masala
2 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
2 tsp paprika
2 tsp cayenne pepper
2 lbs boneless skinless chicken thigh in 2″ chunks (chunky = good)

1/2 C heavy cream
1/2 C chopped cilantro



  1. Break down the whole tomatoes into tiny pieces (use spatula or your hands to smash tomatoes).
  2. SAUTE the butter in Instant Pot.
  3. When the butter is mostly melted, pour in the tomatoes and the garlic-ginger paste.
  4. Add all the spices and mix well. Mix really well.
  5. Place the chicken on top of the sauce. If the chicken is frozen, then push it deeper into the sauce.
  6. Set Instant Pot to POULTRY mode and cook for 10 minutes (or 12 minutes for frozen chicken).
  7. When the cooking ends, naturally vent for 10 minutes.
  8. Set Instant Pot to SAUTE mode, and add the heavy cream and mix well. Simmer for 3 minutes.
  9. Add the cilantro and mix. Set the Instant Pot to KEEP WARM.