Pressure Cooker / Instant Pot Butter Chicken

Contributed By: Terry Borden

Ingredients:

2 cans (14 ounces each) diced tomatoes and juice
2 jalapeño peppers, seeded and chopped
2 tablespoons chopped peeled fresh ginger*
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons kosher salt
1/2 cup (1 stick) unsalted butter
10 boneless, skinless chicken thighs
2 tablespoons cornstarch
2 tablespoons water
3/4 cup heavy cream
3/4 cup plain Greek yogurt
2 teaspoons ground roasted cumin seeds (if needed, roast on the stovetop in a small pan)*
1/4 cup firmly packed minced cilantro
Prepared white basmati rice, for serving
Naan, optional, for serving

Method:

In a blender, combine the diced tomatoes, jalapeño peppers, ginger, paprika, cumin, garam masala, and salt. Blend to a fine purée and set aside.
Select Saute and melt the butter in the pressure cooking pot. Add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2 to 3 minutes per batch). Remove chicken thighs to a cutting board and set aside. Repeat until all the thighs are browned. Turn off the pressure cooker.
Add tomato puree to the cooking pot and scrape the bottom of the pot to remove any browned bits.
Slice the chicken into large bite-size pieces. Add the chicken and any accumulated juices to the pot and stir to combine. Gently stir the chicken to coat the pieces.
Cover and lock the lid in place. Select High Pressure and 5 minutes cook time. When cook time ends, turn off the pressure cooker and use quick pressure release.
In a small bowl, whisk together the cornstarch and cold water. Add the slurry to the cooking pot. Select Saute and bring the liquid to a boil. Turn off pressure cooker and stir in the heavy cream, yogurt, and cilantro.
Ladle the chicken and sauce over a bed of basmati rice, with a side of naan, if desired.

Helpful Hints:

Yield: 6 - 8 servings
Prep Time
15 minutes
Cook Time
5 minutes
Additional Time
10 minutes
Total Time
30 minutes


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