Instant Pot Indian Butter Chicken

Cooking your favorite Indian dish just got so much easier! This Instant Pot Indian butter chicken makes a great weeknight meal. Only 2 spices, 10 minutes of prep, and 10 minutes in the pressure cooker! Plus, we’ve made a few healthier modifications for your healthy family!

Course Main Course

Cuisine Indian

Keyword Instant Pot Indian Butter Chicken

Prep Time 10

Cook Time 6

Instant Pot Pressure Time 10

Total Time 26

Servings people

Calories 365kcal

Ingredients

2 tablespoons unsalted butter
1/2 medium onion diced
4 cloves garlic minced
1 tablespoon fresh ginger root grated
1 tablespoon garam masala spice
2 tablespoon curry powder
1 teaspoon salt
6 ounces tomato paste
1 1/2 pounds chicken breast or thighs
2 cup cauliflower, florets
13 1/2 ounce unsweetened coconut milk
1/2 cup plain Greek yogurt

Instructions

Press the SAUTE button on your Instant Pot. Add butter and onion and saute for 3 minutes or until the onions begin to soften. Add minced garlic, grated ginger, garam masala spice, curry powder, and salt. Stir together and saute for 1 more minute.
Add tomato paste and stir to combine and deglaze the pan.
Cut cauliflower into bite-sized pieces. Cut chicken into small cubes. Add the chicken cubes, then the cauliflower to the pot. Pour the coconut milk over everything.
Close the lid of the Instant Pot and make sure the vent is sealed. Push "manual" and make sure high pressure is selected, then set the time to 10 minutes.
Once done cooking, press "Cancel" to turn off the heat, then open the vent to do a quick release of the pressure.
Add Greek yogurt and mix well. The bottom may have a layer of cooked sauce, so just avoid scraping this if you do not want to mix it in.
Serve with rice and garlic naan. Enjoy!

Nutrition