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Photo of Instant Pot Butter Chicken by WW

Instant Pot Butter Chicken

9
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
We use far less butter than most recipes to infuse our version of the saucy Indian dish with buttery flavour. (And we use light butter.) The secret? The Instant Pot! Pressure cooking makes the chicken incredibly tender and able to soak up the sauce.

Ingredients

Light butter

1½ tbsp(s)

Ginger root

1 tbsp(s), peeled and finely chopped

Garlic

5 clove(s), large, finely chopped

Canned tomato paste

¼ cup(s)

Garam masala

2 tsp(s)

Ground cumin

1 tsp(s)

Ground coriander

½ tsp(s)

Ground turmeric

½ tsp(s)

Black pepper

¼ tsp(s)

No-salt-added chicken stock

1 cup(s), divided

Uncooked boneless skinless chicken breast

1 pound(s), cut into bite-sized pieces

Kosher salt

1 tsp(s)

All-purpose flour

2 tbsp(s)

Canned unsweetened coconut milk

½ cup(s)

Cooked long grain brown rice

2 cup(s)

Cilantro

¼ cup(s), chopped

Instructions

  1. Press Sauté on a 6-quart or larger Instant Pot. When Hot is displayed, melt the butter, stirring. Add the ginger and garlic to the pot; cook, stirring, until fragrant, 1½ to 2 minutes. Add the tomato paste, garam masala, cumin, coriander, and turmeric; cook, stirring constantly, for 1 minute. Add 3⁄4 cup stock, scraping the bottom of the pot to loosen any browned bits. Stir in the chicken and salt.
  2. Turn the pot off. Lock the lid, making sure the vent is closed. Press Pressure Cook or Manual and select High Pressure; set the cooking time for 7 minutes. When the time is up, press Cancel to turn off the pot. Allow the pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
  3. In a small bowl, whisk the flour and remaining ¼ cup stock. Press Sauté and bring the mixture to a boil. Stir in the flour mixture and coconut milk; boil until slightly thickened, about 2 minutes. Serve over the rice; garnish with the cilantro.
  4. Serving size: ½ cup rice and about 1 cup chicken mixture

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