Instant Pot - Butter Chicken: A review and modifications

Today, we used the instant pot for the first time.  It was as amazing as everybody said it would be!

The Typical Mom's website is awesome, and I highly recommend going there!  She is where I got my first instant pot recipe from.

Day 1, day awesome.

Photo is from The Typical Mom's website!!  

And really, I just made butter chicken... hello, butter chicken people... the delicious and flavor filled Indian dish that is our number one order when we go to any Indian restaurant... and this little ol' Australian girl just made it!!  In her instant pot!!!

And it took 4 minutes to cook, once it was all in!!

What?!

This is living in the modern time.  I really think this machine will literally change my life.  I'm SO EXCITED to use it for eternity.


Here are the modifications that I would make WHEN I make it again... the modifications are just in the spices and the amount of cream and are highlighted in green.  All my modifications are below, please go to Justine's website for her original recipe.

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Course: Entree, Main Course

Cuisine: Indian

Keyword: butter, chicken noodle soup, easy, indian, instant pot, pressure cooker

Servings: 6

Calories: 574 kcal

Author: The Typical Mom

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Ingredients

• 6 chicken thighs boneless, skinless, cut into cubes
• 1 cup heavy cream (Justine uses 1 1/2 cups)
• 1 1/2 c tomato sauce
• 1/2 onion
• 5 tbsp butter
• 1 tbsp minced garlic
• 1 tbsp chopped ginger
• 1 1/2 tsp chili powder
• 1 1/2 tsp cumin
• 3 tsp garam masala
• 1/2 teaspoon cinnamon
• 1 teaspoon of salt
• 1 teaspoon paprika
• 2 tbsp corn starch optional - put the corn starch in AFTER the chicken is cooked, otherwise the instant pot will make the "burn" signal

Top with: cilantro and a sweet chutney, like mango chutney or apricot jam!!  

Instructions

1. Turn your Instant Pot to saute, medium, and add butter.
2. When butter is melted add cubed chicken and onion.
3. Cook just enough for chicken pieces to cook just a touch on the outside.
4. Add all other ingredients into your Instant Pot or pressure cooker and mix together well.
5. Put lid on and close steam valve.
6. Set Instant Pot to manual, pressure, low, for 5 minutes. (enough time if cut into bite size pieces, if larger pieces increase time)
7. When done move steam valve just slightly so steam comes out slowly.
8. Carefully lift lid. Serve immediately or remove chicken and set to saute low for just a few minutes. Put some of the hot liquid in a small bowl with 1 tbsp of cornstarch and whisk together, add back into the pot and stir. May do this again with another tbsp. depending on how thick you want the sauce to be.
9. Sauce will thicken more as it sits. Turn off, add chicken back in, and serve with rice and/or naan.

Angie's rating: 
Thanks Justine.  I give you 4.5/5 stars for this one.  I would give you 5/5, but we did need to add a little salt, and I think some of the other spices will take it up to the next level!