If you’ve never had Butter Chicken before, you definitely need to try it. Butter chicken is a lot like tikka masala, but it more mild in the spice department. Tikka masala tends to have a bit more heat to it where as the butter chicken is the least spicy of these similar curry like dishes. Normally I go with tikka masala, but my kiddo wanted to try a non-spicy curry, so I decided to go with butter chicken instead. It’s great for a first timer.

This Butter Chicken is suuuuuper easy to make in the instant pot and is done in no time at all. Literally 15 minutes and you’ve got dinner ready to go. You get so much flavor packed into this dish that it’s hard to explain. It’s warm without being spicy at all and is amazing when served over jasmine rice.

I decided to leave the butter and the cream in this dish as they were, but originally I had thought of using half the cream and half of some unsweetened almond milk. But, I’m glad that I stayed with the originals. The smooth creaminess in the end was definitely worth the few extra calories in there. That being said, you could definitely get away with subbing in some unsweetened almond milk or fat free half and half.

I served my butter chicken over some jasmine rise and topped it off with some fresh cilantro. But, it would also be really good served with some naan!

Instant Pot Butter Chicken

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Warm and delicious butter chicken, seasoned up beautifully and cooked in 5 minutes with the help of the Instant Pot!

Ingredients

3 Tbsp. Butter
5 Garlic Cloves, Minced
2 Tsp. Minced Ginger
2 Tsp. Garam Masala
1 Tsp. Ground Cumin
1 Tsp. Paprika
1 Tsp. Turmeric
1 Tsp. Salt
1/2 Tsp. Chili Powder
2 Lbs. Boneless Skinless Chicken Breast, Bite Size Pieces
1 (15 Oz.) Can Tomato Sauce
1 C. Heavy Cream
Fresh Cilantro

Instructions

Place the 3 Tbsp. Butter, 5 Garlic Cloves, and 2 Tsp. Minced Ginger into the base of the instant pot and set it to sauté. Cook for a couple of minutes.
Add in the 2 Tsp. Garam Masala, 1 Tsp. Ground Cumin, 1 Tsp. Paprika, 1 Tsp. Turmeric, 1 Tsp. Salt, and 1/2 Tsp. Chili Powder. Cook for another minute or two before turning the heat off.
Stir in the 2 Lbs. Boneless Skinless Chicken Breast and 15 Oz. Tomato Sauce.
Secure the lid, set the steam valve to sealed, and cook on high pressure for 6 minutes. Once done, do a quick release, or allow the pressure to drop naturally.
Remove the lid and stir in the 1 C. Heavy Cream. Set to sauté again and cook to reduce the liquid do your desired thickness.
Once done, turn the heat off and serve right away as desired with some fresh cilantro on top. Enjoy!

Nutrition Facts

Calories

398.03

Fat (grams)

24.79

Sat. Fat (grams)

13.95

Carbs (grams)

9.15

Fiber (grams)

2.41

Net carbs

6.72

Sugar (grams)

5.32

Protein (grams)

35.17

Sodium (milligrams)

1161.7

Cholesterol (grams)

156.86

Nutritional Claims: Sugar Conscious • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Mediterranean • Dairy Free • Milk Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher