Instant Pot Creamy Butter Chicken

$- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon garam masala - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - 1 teaspoon coriander powder - 1 teaspoon chili powder (adjust for spice preference) The heart of this dish is the chicken. I love using boneless, skinless chicken thighs. They stay juicy and tender when cooked. The onion, garlic, and ginger add depth to the flavor. These three ingredients create a lovely base. The spices make this dish shine. Garam masala, turmeric, and cumin are key. They bring warmth and richness. Coriander and chili powder add layers and heat. Adjust the chili to suit your taste. - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 4 tablespoons unsalted butter - Salt to taste - Fresh cilantro, chopped (for garnish) Crushed tomatoes are essential. They provide a rich sauce. Heavy cream makes the dish creamy and smooth. Butter adds a luxurious touch. Don’t forget the salt; it enhances all the flavors. Finally, fresh cilantro adds a bright, fresh finish. Each ingredient plays a vital role in creating a balanced and delicious dish. I urge you to use fresh ingredients for the best results. 1. Setting the sauté function First, set your Instant Pot to the sauté function. This is where the magic begins. 2. Melting butter and sautéing onions Add 4 tablespoons of unsalted butter to the pot. Wait until it melts. Then, add the finely chopped onion. Sauté for 3-4 minutes until the onion softens and turns a bit golden. The smell will be amazing. 3. Adding garlic and ginger Next, stir in 4 cloves of minced garlic and 1 tablespoon of minced ginger. Cook for 1 more minute. You want those flavors to mix well. 4. Mixing in the spices and chicken Now, add the chicken thighs, cut into bite-sized pieces. Sprinkle in the garam masala, turmeric, cumin, coriander, and chili powder. Don’t forget to add salt! Mix everything so the chicken gets coated in the spices. 5. Adding crushed tomatoes Pour in the can of crushed tomatoes. Stir until everything is combined. This will give your dish a rich flavor. 6. Sealing the lid and setting manual pressure Close the lid of the Instant Pot. Make sure the steam release valve is sealed. Set it to manual pressure for 10 minutes. The pressure will help cook the chicken fast. 7. Releasing pressure and adding heavy cream When time is up, let the pressure release naturally for 10 minutes. Then, switch the valve to venting to release any remaining pressure. Carefully open the lid and add 1 cup of heavy cream. Stir until mixed well. 8. Simmering to thicken the sauce Set the Instant Pot back to the sauté function. Let the sauce simmer for 5 minutes. This will thicken the sauce nicely. Serve hot, and don’t forget to garnish with fresh chopped cilantro! How can I adjust spice levels to taste? You can easily adjust the spice levels in your creamy butter chicken. Start by adding less chili powder. You can always add more later. Taste the sauce as you go. This way, you find the right heat for you. Why should I use fresh ingredients for a better taste? Fresh ingredients make a big difference in flavor. Fresh garlic and ginger add a vibrant taste. A good onion also gives a strong base. Use fresh cilantro for garnish, as it brightens the dish. How can I ensure proper sealing of the lid? Make sure to check the sealing ring on the lid. It should be clean and free of cracks. When you close the lid, it should fit snugly. This keeps the steam inside for perfect cooking. What are time adjustments for higher elevations? If you live at a high elevation, you may need to cook longer. Increase the cooking time by about 2 to 5 minutes. This helps ensure the chicken cooks through properly. Always check the internal temperature to be safe. {{image_2}} You can switch up the protein in this dish to fit your taste. If you want a vegetarian option, try using paneer or tofu. Both will soak up the spices and keep the dish creamy. Paneer adds a nice texture, while tofu is a great way to keep it light. If you prefer chicken, using chicken breasts instead of thighs is also a good choice. Chicken breasts cook faster and are leaner. Just remember to adjust the cooking time slightly, as breasts can dry out quicker than thighs. You can easily add vegetables to give this dish more color and nutrition. Peas or bell peppers are great choices. They add sweetness and a pop of color. Just toss them in during the last few minutes of cooking to keep them crisp. Don't be afraid to experiment with spices! You can try adding cinnamon for warmth or cardamom for a floral note. Each spice will change the flavor, making the dish truly yours. To keep your creamy butter chicken fresh, refrigerate it right after cooling. Place the dish in an airtight container. This helps prevent drying out. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. Use freezer-safe bags or containers. Label them with the date for easy tracking. Your butter chicken can last up to three months in the freezer. When it's time to enjoy your leftovers, you have a few options. The microwave is quick and easy. Place your butter chicken in a microwave-safe dish. Heat it in short bursts, stirring in between, until hot. If you prefer the stovetop, use a non-stick pan. Heat it on low and stir often to warm evenly. To prevent sauce separation, add a splash of cream while reheating. This helps keep the sauce smooth and creamy. Always check the temperature. Make sure it reaches at least 165°F for safety. Enjoy your delicious butter chicken again! Can I use frozen chicken for this recipe? Yes, you can use frozen chicken for this dish. Just ensure to increase the cooking time. Cook for about 15 minutes instead of 10. The Instant Pot will still work great with frozen chicken. How can I make butter chicken spicier? To add spice, use more chili powder or add fresh chopped chilies. You can also include a pinch of cayenne pepper for an extra kick. Taste the sauce as you go to find your perfect heat level. What's the best way to serve creamy butter chicken? Serve it with warm naan bread or fluffy rice. You can also pair it with a fresh salad or roasted veggies for balance. Make sure to garnish with fresh cilantro for a pop of color and fresh flavor. Do I need to brown the chicken before cooking? No need to brown the chicken first. The Instant Pot locks in flavors and keeps the chicken juicy. Sautéing the onions and spices first adds great depth to the dish. Can I use coconut milk instead of heavy cream? Yes, coconut milk is a great alternative. It will change the flavor slightly, giving it a creamy, tropical twist. Use full-fat coconut milk for the best results. How long does this dish last in the refrigerator? Creamy butter chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it gently on the stove or in the microwave. This recipe for butter chicken shows how easy it is to enjoy great flavor. You learned about key ingredients like chicken thighs, spices, and cream. I also shared step-by-step instructions for cooking in the Instant Pot. With tips for perfect flavor and ways to customize your dish, you can make it your own. Now, you have the tools to create a comforting meal. Enjoy every bite and share it with loved ones. Happy cooking!$

Instant Pot Creamy Butter Chicken

Indulge in a flavorful dish with this Instant Pot Creamy Butter Chicken recipe! This easy-to-follow guide will show you how to create tender chicken thighs simmered in a rich, spiced tomato sauce, finished with creamy goodness. Perfect for weeknight dinners or entertaining, this dish is sure to impress. Click through to explore the full recipe and elevate your cooking game today! #InstantPot #ButterChicken #ChickenRecipes #CookingAtHome

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Ingredients

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon garam masala

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon chili powder (adjust for spice preference)

1 can (14 oz) crushed tomatoes

1 cup heavy cream

4 tablespoons unsalted butter

Salt to taste

Fresh cilantro, chopped (for garnish)

Instructions

Set the Instant Pot to the sauté function. Melt 4 tablespoons of butter in the pot.

Add the chopped onion and sauté for 3-4 minutes until softened.

Stir in minced garlic and ginger, cooking for an additional minute until fragrant.

Add the chicken pieces to the pot, followed by the garam masala, turmeric, cumin, coriander, and chili powder. Season with salt. Stir to coat the chicken evenly in the spices.

Pour in the crushed tomatoes and mix until everything is well combined.

Close the lid of the Instant Pot and ensure the steam release valve is sealed. Set the manual pressure cooking setting to 10 minutes.

Once the cooking time is complete, allow for a natural release for about 10 minutes, then carefully switch the steam release valve to venting to release any remaining pressure.

Open the lid and add the heavy cream to the mixture, stirring until fully incorporated. Adjust seasoning with salt if necessary.

Set the Instant Pot to the sauté function again, allowing the sauce to simmer for 5 minutes, thickening slightly.

Serve hot, garnished with fresh cilantro on top.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 4-6