Instant Pot Butter Chicken
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Warm, comforting, and packed with flavor, this butter chicken is a one-pot wonder that makes dinnertime easy. With tender chicken, aromatic spices, and a touch of cream, it’s a dish that feels like a hug in a bowl—perfect for a cozy night in!
Ingredients:
2 tablespoons unsalted butter
2 boneless, skinless chicken breasts (8-9 oz. each), cut into ½-inch pieces
1 large yellow onion, chopped (about 2 cups)
2 teaspoons grated fresh ginger (from a 2-inch piece)
1 (6-ounce) can tomato paste
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon ground turmeric
1 ¾ teaspoons kosher salt
1 cup basmati rice
1 cup frozen green peas (from a 10-ounce package)
¾ cup heavy cream
Fresh cilantro leaves, for garnish
Instructions:
Sauté the chicken and aromatics:
Set your Instant Pot to Sauté (High) and let it preheat for 3-5 minutes. Add butter, chicken, onion, and ginger. Cook, stirring occasionally, until the chicken is lightly golden and the onion is softened, about 5 minutes.
Toast the spices:
Stir in tomato paste, coriander, smoked paprika, and turmeric. Cook, stirring constantly, until the mixture darkens slightly, about 1 minute. Press Cancel to turn off the heat.
Pressure cook the chicken:
Add 1 cup water and salt. Lock the lid, set the steam-release handle to Sealing, and cook on High Pressure for 5 minutes.
Cook the rice separately:
While the chicken cooks, prepare the basmati rice according to package directions.
Finish and serve:
Carefully release the pressure by turning the steam-release handle to Venting. Once the steam fully escapes and the float valve drops, stir in peas and let sit for 1 minute. Stir in heavy cream.
Serve over rice and garnish with fresh cilantro. Enjoy!
Make-Ahead Tip:
Refrigerate the chicken mixture for up to 3 days, or freeze for up to 3 months. Defrost overnight in the fridge, or warm it up on the stovetop or microwave.
This recipe was sourced from Real Simple. For more delicious dishes, browse through our forum here!
Comfort food at its finest! Image source: Greg Dupree/Real Simple
Ingredients:
2 tablespoons unsalted butter
2 boneless, skinless chicken breasts (8-9 oz. each), cut into ½-inch pieces
1 large yellow onion, chopped (about 2 cups)
2 teaspoons grated fresh ginger (from a 2-inch piece)
1 (6-ounce) can tomato paste
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon ground turmeric
1 ¾ teaspoons kosher salt
1 cup basmati rice
1 cup frozen green peas (from a 10-ounce package)
¾ cup heavy cream
Fresh cilantro leaves, for garnish
Instructions:
Sauté the chicken and aromatics:
Set your Instant Pot to Sauté (High) and let it preheat for 3-5 minutes. Add butter, chicken, onion, and ginger. Cook, stirring occasionally, until the chicken is lightly golden and the onion is softened, about 5 minutes.
Toast the spices:
Stir in tomato paste, coriander, smoked paprika, and turmeric. Cook, stirring constantly, until the mixture darkens slightly, about 1 minute. Press Cancel to turn off the heat.
Pressure cook the chicken:
Add 1 cup water and salt. Lock the lid, set the steam-release handle to Sealing, and cook on High Pressure for 5 minutes.
Cook the rice separately:
While the chicken cooks, prepare the basmati rice according to package directions.
Finish and serve:
Carefully release the pressure by turning the steam-release handle to Venting. Once the steam fully escapes and the float valve drops, stir in peas and let sit for 1 minute. Stir in heavy cream.
Serve over rice and garnish with fresh cilantro. Enjoy!
Make-Ahead Tip:
Refrigerate the chicken mixture for up to 3 days, or freeze for up to 3 months. Defrost overnight in the fridge, or warm it up on the stovetop or microwave.
This recipe was sourced from Real Simple. For more delicious dishes, browse through our forum here!
