Instant Pot Indian Butter Chicken

Attention Instant Pot noobs: this is the recipe you’ve been waiting for. If you’ve had an IP in the box for weeks and are afraid to use it because “pressure cooker explosion,” then just stop now and do this. DO IT. This recipe will change your life.

It doesn’t matter if you don’t like Indian food. My spouse loathes Indian food, and he gobbles this up like it’s crack. My kids inhale it. Trust me, this is good stuff.

If you are super freaked about using your IP, google “IP water test” and find a video for that. Do it first if it will make you feel better. Then get ready for this delicious goodness. You can send thank you notes on twitter @AmenaTM. I also accept cookies.

Serves: 4
Dietary Considerations: Can be paleo/dairy-free, Whole30 compliant

IP Ingredients:

2-3 lb boneless, skinless chicken (frozen or thawed)
2 tsp ginger
2 tsp tumeric
2-2.5 tsp salt
2 tsp garam masala
2 tsp cumin (optional)
8-10 gloves garlic, minced (or use 2 tsp garlic powder)
Use either a 28 oz can of Rotel
or use the following:
28 oz can diced tomatoes
2 tsp paprika
1 tsp cayenne
(Hint: I prefer the Rotel, but it’s totally your choice.)

Additional Ingredients:

8 oz unsalted butter (1 stick. Use coconut oil if dairy-free.)
8 oz heavy cream (use full-fat coconut milk if dairy-free.)
1 tsp garam masala
1/2 c chopped cilantro (optional)

Rice (optional)


Add all “IP Ingredients” to your Instant Pot. Put the wet stuff in first, then spices, and mix well. Then put the chicken on top.
If your chicken is frozen, set your IP for 25 min High Pressure, with 10 min Natural Release.
If your chicken is thawed, set your IP for 10 min HP, with 10 min NR.

When your IP comes to pressure and starts cooking, that’s when I start the rice in the rice cooker. I make about 1.5-2 c rice. Dealer’s choice on the type. If you don’t have a rice cooker, make it on the stove. I have no idea how to make stovetop rice because I’ve owned a rice cooker since I was 20. I can’t help you there. Use your internet skills for that.

After 10 min natural release, flip the valve to release the remaining pressure.
Use two forks to shred the chicken. Caution, it will be very hot!
Add the “Additional Ingredients” (except rice and cilantro.) Stir until melted and incorporated.
Serve over a bed of rice. Garnish with cilantro.
Congratulations, your Indian Butter Chicken is done!

If you are paleo, then just omit the rice or use cauliflower rice.

After you eat this, tweet me and tell me how much you love it. It’s that good. You’re welcome.


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