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Instant Pot Butter Chicken



  • 1 1/2 pounds skinless, boneless chicken breasts (about 3 large), cut into 1-inch pieces

  • 2 teaspoons of salt

  • 4 cloves garlic, pressed or minced

  • 2 teaspoons grated fresh ginger

  • 2 teaspoons garam masala

  • 2 teaspoons paprika (not smoked paprika)

  • 1 teaspoon ground cumin

  • 1 teaspoon ground turmeric

  • 2-4 teaspoons of finely diced jalapeno, seeds and membranes removed

  • 4 Tablespoons of water, divided

  • 8 Tablespoons Unsalted Challenge Butter, divided

  • 1 (15-ounce can) tomato puree (about 1 1/2 cups)

  • 2 teaspoons sugar

  • 1 Tablespoon of corn starch

  • 1 cup heavy cream

  • 1/8 cup of chopped fresh cilantro, for garnish

  • 4 cups of cooked Basmati rice, for serving

  • Garlic Butter Naan (recipe follows)



  1. Season the chicken with salt. Stir the garlic, ginger, garam masala, paprika, cumin, turmeric, and jalapeño with 2 Tablespoons water in a small bowl.

  2. Set an Instant Pressure Pot to sauté on high. When the pot registers it is hot, add 4 Tablespoons of butter and let melt. Add the spice mixture and cook, stirring constantly, until thickened, about 2 to 3 minutes. Stir in the tomato puree and sugar. Turn off the pot.

  3. Add the chicken to the pot, stirring well to coat with seasoning. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure cook on high for 5 minutes. While chicken is cooking, combine the cornstarch with the remaining 2 Tablespoons of water.

  4. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.

  5. Immediately stir the prepared corn starch mixture into the hot sauce with chicken, the sauce will slightly thicken. Stir the remaining 4 tablespoons of butter and the heavy cream into the pot. Taste, season with additional salt if needed.

  6. To serve, place 1 cup of rice in 4 bowls. Divide chicken and sauce among bowls.  Sprinkle with cilantro to garnish and serve with Garlic Butter Naan.

Serves 4

Chef Tips:

  • It is important to use only self-rising flour in this recipe. Self-rising flour is easy to find at your grocery store, however, If you don’t have it in your pantry, here is how you can make your own. Combine 2 cups of all-purpose flour,1 tablespoon baking powder, and 1 teaspoon salt in a large mixing bowl. It is particularly important to mix or sift all ingredients together well. Store in a sealed container until needed.

  • This bread also makes an easy pizza crust or a delicious alternative to sliced bread for a sandwich. It is also a delicious dipper to serve with hummus or even a great addition to your next charcuterie board.

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