Photo of Instant Pot butter chicken by WW

Instant Pot butter chicken

10
8
5
SmartPoints® value per serving
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 this saucy Indian dish with buttery flavor (and we use light butter). A little bit of coconut milk stirred in at the end lends even further richness. Go for full-fat milk here for the best flavor; you’re only using a little of it anyway, and light coconut milk simply won’t contribute much. We like to serve this over brown basmati rice to soak up all the luscious sauce. For convenience and ease, look for precooked brown basmati at your supermarket.

Ingredients

Light butter

1½ Tbsp

Ginger root

1 Tbsp, peeled and minced

Garlic clove(s)

5 large clove(s), minced

Canned tomato paste

¼ cup(s)

Garam masala

2 tsp

Ground cumin

1 tsp

Ground coriander

½ tsp

Ground turmeric

½ tsp

No-salt-added chicken stock

1 cup(s), divided

Kosher salt

1 tsp

Uncooked boneless skinless chicken breast

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

All-purpose flour

2 Tbsp

Canned unsweetened coconut milk

½ cup(s)

Long grain cooked brown rice

2 cup(s), basmati

Cilantro

¼ cup(s), chopped

Instructions

  1. Press Sauté on a 6-quart or larger Instant Pot. When Hot is displayed, add the butter and stir until it melts. Add the ginger and garlic to the pot; sauté until fragrant, 1 ½ to 2 minutes. Add the tomato paste, garam masala, cumin, coriander, and turmeric; cook 1 minute, stirring constantly. Add ¾ cup chicken stock, scraping the bottom of the pot to loosen any browned bits. Stir in the salt and chicken.
  2. Turn the pot off. Lock the lid, making sure the vent is closed. Press Pressure Cook or Manual and select High Pressure; set cooking time for 7 minutes. When time is up, press Cancel to turn off the pot. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
  3. In a small bowl, whisk the remaining chicken stock and flour. 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 rice; garnish with cilantro.
  4. Serving size: ½ cup rice and about 1 cup chicken mixture