Yes, you can EASILY make restaurant-quality butter chicken right in your pressure cooker! The flavors are amazing and the chicken is perfectly melt-in-your-mouth tender! Serve with rice and naan for the best home-cooked meal ever.
4.9 stars (41 ratings)
Ingredients
1cupbasmati rice
¼cupunsalted butter
½sweet onion, diced
1small red bell pepper, diced
4clovesgarlic, minced
1tablespoonfreshly grated ginger
1 ½teaspoonsgaram masala
1teaspoonground turmeric
1teaspoonsmoked paprika
1teaspoonground cumin
¼teaspoonground cayenne pepper, optional
Kosher salt and freshly ground black pepper, to taste
1 (14.5-ounce)canpetite diced tomatoes
1 (8-ounce)cantomato sauce
½cupchicken stock
2poundsboneless, skinless chicken breasts, cut into 1-inch chunks
½cupheavy cream
2tablespoonsall-purpose flour
¼cupchopped fresh cilantro leaves
Instructions
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Set a 6-qt Instant Pot® to the high saute setting. Add butter, onion and bell pepper. Cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin and cayenne pepper, if using, until fragrant, about 1 minute; season with salt and pepper, to taste.
Stir in diced tomatoes, tomato sauce, chicken stock and chicken.
Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
In a small bowl, whisk together heavy cream and flour; set aside.
Select high sauté setting. Stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in cilantro; season with salt and pepper, to taste.