Instant Pot Quick Butter Chicken Recipe

Name: Instant Pot Quick Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil (coconut or olive); 1 small onion (yellow or purple); 4 garlic cloves; 1 tablespoon minced ginger; 1 1/2 curry powder; 2 teaspoons garam masala; 1 teaspoon chili powder; 1 teaspoon cumin (or vindalu powder optional); 3/4 teaspoon kosher salt; 1/4 cup water (or chicken stock); 1 (28 ounce) can tomato sauce; 4 1/2 cups cauliflower (1 small or 1/2 large floret) (optional); 2 boneless skinless chicken breasts; 1 brick medium firm tofu; 2 tablespoons butter; 1/2 cup half-and-half (Or coconut milk); 1/2 cup plain nonfat Greek yogurt (optional); 1/2 cup chopped cilantro (for serving)

Servings: persons

1 tablespoon oil (coconut or olive)
1 small onion (yellow or purple)
4 garlic cloves
1 tablespoon minced ginger
1 1/2 curry powder
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cumin (or vindalu powder optional)
3/4 teaspoon kosher salt
1/4 cup water (or chicken stock)
1 (28 ounce) can tomato sauce
4 1/2 cups cauliflower (1 small or 1/2 large floret) (optional)
2 boneless skinless chicken breasts
1 brick medium firm tofu
2 tablespoons butter
1/2 cup half-and-half (Or coconut milk)
1/2 cup plain nonfat Greek yogurt (optional)
1/2 cup chopped cilantro (for serving)

1
Instapot on saute. Add oil. Wait till warm. Add onion, wait till soft. Add ginger & spice powders, wait till fragrant, about 30 seconds. Instapot off.
2
Add water or chicken stock, scrape sides.
3
Add tomato sauce.
4
add Cauliflower, chicken, tofu, butter.
5
Instapot pressure cook HIGH 10 minutes. Allow slow release (10 minutes).
6
Remove chicken cut into bite sized pieces, put back in pot.
7
add cream or coconut milk.
8
let cool a bit then add yogurt.
9
stir, serve with either: nan, rice. (See recipe for home made nan).

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon oil (coconut or olive), 1 small onion (yellow or purple), 4 garlic cloves, 1 tablespoon minced ginger, and more.

Yes, Instant Pot Quick Butter Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Pot Quick Butter Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions