Instant Pot Butter Chicken Recipes

Steps:

• Set a 6-quart Instant Pot® to high saute and melt 4 tablespoons of the butter (see Cook's Note). Add the ginger, fenugreek leaves, fenugreek seeds, garam masala, garlic, cardamom, onion, serrano, cinnamon stick and 1 tablespoon salt and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Stir in the tomato paste and cook, stirring frequently and scraping the bottom of the pot so that it doesn't burn, until it turns a brick red. Deglaze with 3 cups water and stir to combine. Add the tomatoes and layer the chicken on top.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Remove the cinnamon stick and discard. Transfer the chicken to a plate, cover loosely with foil and set aside until ready to serve.
• Set the pot to high saute and continue to cook the sauce, stirring occasionally, until reduced by half, 25 to 30 minutes. Turn off the pot and puree the sauce with an immersion blender. (Or transfer to a blender, let cool a few minutes and puree until completely smooth.) Add the cream and remaining 4 tablespoons butter and continue to blend until the butter is melted and the mixture is smooth and creamy and no streaks of cream remain.
• Cut the chicken into 1-inch pieces and stir into the sauce. Let sit until heated through, about 5 minutes. Serve the chicken and sauce topped with cilantro over steamed basmati rice and naan alongside.

Steps:

• Toss the chicken with 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Set aside at room temperature. Stir the garlic, ginger, garam masala, paprika, cumin, turmeric and cayenne with 2 tablespoons water in a small bowl.
• Set an Instant Pot to sauté on high. When the pot registers hot, add 2 tablespoons butter and let melt. Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2 to 3 minutes. Add the tomato puree, sugar and 1/2 teaspoon salt, scraping up the bottom of the pot. Turn off the pot.
• Add the chicken to the pot; stir to coat. 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. 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.
• Stir the remaining 4 tablespoons butter and the heavy cream into the pot; season with salt and pepper. Divide the chicken and sauce among bowls. Top with cilantro and serve with naan or rice.

Steps:

• Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.
• Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.
• Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.
• Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.

Steps:

• On a cutting board, pat the chicken thighs dry with paper towels. Season chicken on both sides with 1 teaspoon salt and black pepper to taste. Set aside.
• Set Instant Pot to high on the sauté setting. Melt the butter in the pot, then add the onion and sauté until it begins to soften, 4 minutes. Add the garlic and ginger and cook until softened, stirring occasionally, 2 minutes.
• Add the remaining 3 teaspoons salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are aromatic and toasted, about 1 minute.
• Add the crushed tomatoes and the chicken and stir to combine. Place the lid on the Instant Pot and seal to close. Set the machine to pressure cook on high and cook for 5 minutes.
• Turn off the Instant Pot and let it vent naturally for 10 minutes. Then turn the quick release seal to "vent" and allow any remaining steam to vent.
• Remove the lid. Using tongs, transfer the chicken to a cutting board. When cool enough to handle, cut into bite-sized pieces.
• Set the machine to high on the sauté setting. Cook sauce until it is reduced by half, 10-15 minutes.
• . Add the yogurt to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.
• Serve chicken with basmati rice and naan and garnish with cilantro.
• Enjoy!

Steps:

• Using the sauté function, melt 2 tablespoons of the butter in a 6-quart or larger pressure cooker.
• Add the onion, garlic and ginger and sauté, stirring regularly until the onions begin to brown, about 4 minutes. Add the garam masala, coriander, turmeric and salt and cook until fragrant, about 1 minute more.
• Add the tomatoes and their juices and stir to combine. Add the chicken breasts and make sure they are covered by the sauce. Seal the pressure cooker and make sure the vent is closed. Set the cooker to MANUAL, HIGH Pressure and dial down the time to 10 minutes.
• The electric pressure cooker should take 10 to 12 minutes to come to pressure, then cook for 10 minutes. Let the cooker naturally release pressure for 10 minutes more.
• Transfer the chicken breasts to a cutting board to cool slightly. Add the remaining 2 tablespoons butter and cream or coconut milk. Using an immersion blender, purée the sauce until smooth. (At this point, you can remove and reserve some of this incredible sauce for future use.).
• Cut the chicken into 1-inch pieces, return to the butter sauce, and stir to combine.
• Butter chicken is typically served over basmati rice, but brown rice, quinoa and cauliflower rice are wonderful alternatives.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter; saute until fragrant, 3 to 5 minutes. Add frozen chicken, then pour tomato sauce on top. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then use the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
• Add whipping cream, tandoori seasoning, garam masala, and cayenne pepper; stir to combine. Serve immediately garnished with cilantro.

Steps:

• Instapot on sauté. Add oil. Wait till warm. Add onion, wait till soft. Add ginger & spice powders, wait till fragrant, about 30 seconds. Instapot off.
• Add water or chicken stock, scrape sides.
• Add tomato sauce.
• add Cauliflower, chicken, tofu, butter.
• Instapot pressure cook HIGH 10 minutes. Allow slow release (10 minutes).
• Remove chicken cut into bite sized pieces, put back in pot.
• add cream or coconut milk.
• let cool a bit then add yogurt.
• stir, serve with either: nan, rice. (See recipe for home made nan).