Instant Pot Butter Chicken

Instant Pot Butter Chicken: Step by Step

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1. Set the pot to sauté. Melt the first 2 tbsp butter and cook the onion for 5 minutes. Add the ginger and garlic paste and spices and cook for 1 minute.

   Mark done Start 5 min timer

2. Add the tomatoes, scraping the base to loosen any bits. Add the chicken and salt and do not stir.

   Mark done

3. Lock the lid and cook at high pressure for 8 minutes. Release the pressure naturally for 5 minutes, then manually.

   Mark done Start 8 min timer

4. Set to sauté on low. Stir in the remaining butter and the cream and simmer for 3 minutes.

   Mark done Start 3 min timer

5. Crush the fenugreek leaves over the top and scatter with the coriander.

   Mark done

What Can Go Wrong

1. Deglaze fully to avoid the burn warning.
2. Blend the sauce with a stick blender for a smoother texture.
3. Add the cream at the end; pressure can split it.

Ingredient Swaps

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

To Go With It

Basmati rice · Garlic naan · Cucumber raita · Pickled onions

Keeping Instant Pot Butter Chicken

Keeps in the fridge for 3 days and freezes for up to 3 months.

Instant Pot Butter Chicken Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.