Shortcut Instant Pot Butter Chicken

I’m sending an SOS for comfort food. So are my kids. We’re all in the thick of the under-the-weather situation that winter brings us and I need a reprieve, even if only in for a moment, and only in the form of food. I’ll take it. Also, please tell Spring I need her to come desperately, kthxbye.

But really, butter chicken is a staple in my house. My kids request it weekly and it’s one of the first meals I ever made for The Mister, at his request. Of course I didn’t know what I was doing when I made it that very first time and watched in horror as the cream separated. These days, it’s a different story. It’s rich, creamy, familiar, comforting, but its preparation is no longer traditional. If you’ve come here looking for a very traditional recipe, with marinated chicken bells and whistles, this is not it. There are many butter chicken purists in this world. I am not one of them. I am, however, a flavor purist. So I assure you, what this butter chicken lacks in tradition, it makes up for more with taste.

This butter chicken is for the lazy cook (me), the person who can’t plan ahead (also me), and the person who wants a fast, easy, and repeat meal (hi, still here). In fact, this butter chicken is a 25-minute meal that is for the person who claims they lack creativity but still want takeout type Indian food. Yep, I timed myself, from start to finish and it took me a whole 25 minutes, including chopping, peeling, and cleaning up. Also bonus- the list of ingredients are minimal and you can find them at most stores. It’s THAT kinda meal. And finally, its made in the Instant Pot so no babysitting required. Those of you who prefer the stovetop way, I’ve got you covered too.

Butter chicken is the stuff that is always, and I mean ALWAYS, present at Indian restaurant buffets. And I don’t even know the origin. All I know is that I didn’t grow up with it. It was a discovery in my mid-twenties because I’d been living under a rock but it was love at first bite (see what I did there?). I thought it was a dish that could only be made at restaurants so I never attempted it. Also, I looked at the list of ingredients and didn’t even *want* to attempt it. But attempt it I did, in the days when I couldn’t just go to the grocery store and buy a jar of garam masala. I ground my own, which just became a habit but am 100% okay with grabbing a jar off the shelf, in the name of an easier dinner making situation.

Here’s the thing though. I’m often disappointed at how unflavorful butter chicken turns out when you order it. The color looks about right but the layers of spice, mingling with the slight hint of sweetness is just never the right combo. It’s either too spicy or too sweet or too neither. So much so that I decided life without a good butter chicken was unsustainable in my butter chicken loving household. By which I mean, my children request I make it every. single. week. That and the creamiest instant pot mac and cheese. Thank you, children, for picking instant pot meals. I’m more of a easy rogan josh kinda girl, also whole30/paleo compliant!

So, this butter chicken has:

√ a silky, creamy, luscious, tomato cream sauce, making it the perfect gateway food to Indian food (if you haven’t tried Indian food yet. Also, why the heck not????). you

√ succulent, tender pieces of chicken, which is true lazy cook fashion, haven’t been marinated and taste every bit as good, if not even better (but I won’t tell if you don’t)

√ very little hands on the stove/pressure cooker to the table time, giving me more time to do things like play a round of Uno with the kids (or latest gaming obsession)

√ the ideal mopablity for soft, fresh naan (want me to do a recipe soon?) OR rice, you pick. Or if you want to go all out non-traditional, eat both simultaneously!

√ perfect color transition into spring with that pop of orangey goodness, but still maintaining the rich, comforty flavors and textures we crave in wintertime (can you tell I’m channeling spring with all my might?)

Did I mention that with a little bit of creativity, you can make this butter chicken totally whole30/paleo compliant? Why? Because that’s adaptability is how I survive. Also, it’s one of the best ways that I can feel like I’m winning at life. So adapt away.

*For whole30/paleo: use avocado/olive oil/ghee to cook the onions. Omit the honey totally for whole30 (still delicious) but keep for paleo, and use full fat coconut milk in place of the cream. Finish with a tablespoon of melted ghee instead of butter. Consume with cauliflower rice!*

Shortcut Instant Pot Butter Chicken

★★★★★ 4.7 from 3 reviews

• Prep Time: 5 mins
• Cook Time: 20 mins
• Total Time: 25 mins
• Yield: 4-6 1x

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Ingredients

• 1 tbsp neutral oil of choice (olive/avocado/ghee for whole30/paleo)
• 1 medium onion, peeled and diced
• 1/2 tbsp minced garlic (1–2 medium cloves)
• 1/2 tbsp minced ginger (1 inch piece peeled and minced)
• 1 tsp garam masala
• 1/2 tsp turmeric
• 2 tsp kosher salt (up to 1/2 tsp more if adjusted for taste)
• 1/2 to 1 tsp cayenne pepper (less for milder sauce)
• 1 1/2 tbsp honey (omit for whole30)
• 1/4 cup concentrated tomato paste
• 2 cups crushed tomatoes
• 1/2 cup water
• 1 lb cubed boneless, skinless chicken breast
• 1 1/2 cup heavy whipping cream (full fat coconut milk for whole30/paleo)
• 1 tbsp butter to finish (use ghee for whole30)
• cilantro and 1 tbsp of extra heavy whipping cream for garnish

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Instructions

1. On the high saute function, heat oil in the liner pan. Add onions, garlic, and ginger and saute for 1 minute, until fragrant and onion is soft.
2. Add garam masala, turmeric, salt, and cayenne pepper. Sautee quickly and add chicken. Stir to coat chicken. Add tomato paste and crushed tomatoes. slowly add water, scraping the bottom of the pot with a spoon to entire there are no bits of tomato stuck to the liner. Stir in honey, if using.
3. Cover with lid, making sure vent is turned to sealing function. Use the HIGH POULTRY function and set cook time to 15 minutes. Once done cooking, vent pressure immediately.
4. Change to medium/normal saute function and stir in heavy whipping cream and bring to a simmer. Simmer for 5 minutes, adding up to 1/4 cup additional water if you need to thin the sauce out. Stir in butter/ghee until melted and turn off Instant Pot. Garnish with cilantro and whipping cream.
5. Serve hot with naan and/or basmati rice.
6. STOVETOP DIRECTIONS- Heat oil in a pot , on medium heat. Add onions, garlic, and ginger and saute for 1 minute, until fragrant and onion is soft.
7. Add garam masala, turmeric, salt, and cayenne pepper. Sautee quickly and add chicken. Stir to coat chicken. Add tomato paste and crushed tomatoes. slowly add water, scraping the bottom of the pot with a spoon to entire there are no bits of tomato stuck to the liner. Stir in honey, if using.
8. Cover with lid and simmer on low heat for 30 minutes, stirring occasionally. You’ll need more water, up to 2 cups more water to prevent the mixture from burning.
9. Remove lid and stir in heavy whipping cream and bring to a simmer. Simmer for 15 minutes, adding up to 1/2 cup additional water if you need to thin the sauce out. Stir in butter/ghee until melted and turn off Instant Pot. Garish with cilantro and whipping cream.
10. Serve hot with naan and/or basmati rice.[/br]

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