I am in LOVE with my instant pot!
I bought it back in October 2019 and it’s been put to good use ever since. Ok, basically, I’ve been trying to cook just about everything in my instant pot; like every night. And this instant pot butter chicken has been cooked up at least 10 times!
I just love love love it and so far, my recipes have turned out amazing!
If you’ve been on the fence about purchasing it, trust me, it’s a great investment and incredibly easy to use. I was a little hesitant about it at first, only because as much as I love my slow cooker, I always found that the recipes (more so – chicken), didn’t turn out quite the way I had hope for.
So I thought I’d have the same experience with the instant pot – but NOPE! Not the case.
I purchased the 6 quart pot (there is also an 8 quart) but didn’t think I’d need one that big since it’s only my boyfriend and I (although, he is 6’5, 230lbs and eats like a beast!).
If you’re looking to get one for yourself, you can order them off of Amazon here. Since purchasing it, I haven’t used the slow cooking set, only the pressure cooking, which is awesome! Here’s the instant pot I have here –>
This butter chicken recipe cooks in 8 minutes – thanks to the high pressure. Uh…butter chicken in 8 minutes? Yes please!
You can serve this recipe with rice, naan, or for a gluten free/grain free version, I opt for cauliflower rice. You can use this recipe here – but I would modify it and make it less ‘fried ricey” – if that makes sense! I would simply cook it with some onions, garlic and a bit of turmeric. This would go better with the butter chicken.
As a note, I used Arvinda’s butter chicken spice blend. Click here to check it out.
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Ok… ready for some delicious instant pot butter chicken? Let’s get to it!
- 2 tablespoons ghee (plus more might be needed when browning chicken)
- 1 onion, diced
- 4 garlic cloves, roughly chopped
- 1 teaspoon minced ginger
- 2 tbsp Arvinda's Butter Chicken Spice Mix (it's my fav! - use more or less depending on your preference)
- 2 pounds skinless and boneless chicken thighs, cut into quarters
- 1 (15 ounce) can diced tomatoes
- ½ cup full-fat coconut milk
- 2-3 tbsp arrowroot starch (for thickening)
- Cilantro, garnish (optional)
- Press the sauté button on your instant pot and add the ghee, onions and garlic to the pot. Stir-fry the for roughly 6-7 minutes.
- Add in the chicken and stir-fry for 5-7 minutes or until the outside of the chicken is no longer pink. I had to do this in batches, as I couldn't fit it all in the pot. Add more ghee as you cook the chicken, if needed and you find the chicken sticking to the pot.
- Once chicken is longer pink, add in the ginger, butter chicken spices and canned tomatoes. Give everything a good mix.
- Secure the lid, close the pressure valve and make sure it's in the right setting, and cook for 8 minutes at high pressure.
- After 8 minutes, open the valve to quick release any remaining pressure.
- Open the lid and add in the coconut milk + arrowroot starch. Gently mix to combine all ingredients.
- Garnish with cilantro if desired and serve.
