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To make Instant Pot Butter Chicken, you need: - 2 lbs boneless chicken thighs, cut into bite-sized pieces - 2 tablespoons butter - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 1 tablespoon garam masala - 1 teaspoon cumin - 1 teaspoon paprika - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - 1 tablespoon brown sugar - Salt to taste - Fresh cilantro for garnish - Cooked basmati rice or naan for serving You can switch some ingredients if needed: - Chicken thighs can be replaced with chicken breasts for a leaner option. - Coconut milk can be swapped with heavy cream for a richer taste. - If you can't find garam masala, mix equal parts cumin, coriander, and cinnamon. - You can use vegetable broth instead of water for added flavor. Using fresh ingredients makes a big difference in taste. Fresh garlic and ginger enhance the dish's aroma. Fresh cilantro adds a pop of color and flavor when you serve the meal. Always choose ripe tomatoes for the best sauce. Fresh ingredients not only boost flavor but also improve the dish's look. They help your meal stand out, making it both tasty and beautiful. For the best results, use the freshest items you can find. Start by setting your Instant Pot to sauté mode. Add the butter and let it melt. Once melted, add the finely chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent. This step builds a great base of flavor. Next, stir in the minced garlic and grated ginger. Cook for one more minute until you smell that fragrant aroma. Now it’s time to spice things up! Add the garam masala, cumin, and paprika to the pot. Stir these spices well for about 30 seconds. This helps release their flavors. Then, add the bite-sized chicken pieces along with the can of crushed tomatoes. Mix everything together until the chicken is well-coated with the spices and tomatoes. This step ensures each bite is packed with flavor. Close the lid of the Instant Pot. Set it to pressure cook on high for 10 minutes. Make sure the steam valve is closed. Once the cooking time is up, let the pressure release naturally for 5 minutes. After that, perform a quick release for any remaining steam. Carefully open the lid and add the coconut milk and brown sugar. Stir well to combine. You can season it with salt to taste. If you want a thicker sauce, select sauté mode again and simmer for about 5 minutes. Finally, serve your butter chicken over basmati rice or with naan, and garnish with fresh cilantro. Enjoy your cozy meal! For a detailed recipe, refer to the Full Recipe. To get the best taste in your butter chicken, focus on the spices. Use fresh garam masala, cumin, and paprika. These spices give the dish its rich, warm flavor. When you sauté the onions, garlic, and ginger, let them cook until fragrant. This step builds a strong flavor base. Another secret is to add brown sugar. It balances the spices and tomatoes. Coconut milk adds creaminess too. For extra depth, try adding a squeeze of fresh lemon juice before serving. One common mistake is cooking the chicken too long. If you overcook it, the chicken can become dry. Stick to the 10-minute cooking time in the Instant Pot. Another mistake is not sautéing the onions enough. They should be soft and slightly golden for the best taste. Be sure to seal the steam valve correctly. If it’s open, the dish will not cook properly. Finally, avoid skipping the coconut milk. It brings the dish together and adds a lovely creaminess. If your butter chicken sauce is too thin, don’t worry! You can easily thicken it. After pressure cooking, select the sauté mode. Let the sauce simmer for about 5 minutes. This will help reduce the liquid. If you want an even thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir this mixture into the sauce and let it cook for a few more minutes. This method gives you a nice, creamy texture without losing flavor. Try these tips for a delicious Instant Pot Butter Chicken. For the full recipe, check out the details above! {{image_2}} You can swap chicken for other proteins. Try using shrimp or fish for a twist. If you want a heartier meal, use beef or lamb. Just adjust the cooking time. Shrimp cooks quicker, while beef may need longer. Each protein adds a new flavor and texture. If you prefer a vegetarian dish, replace chicken with chickpeas or paneer. Both options soak up the sauce well. Use 2 cans of drained chickpeas or 1 pound of paneer cut into cubes. This change keeps the dish creamy and satisfying. You can boost the flavor with more spices. Add turmeric for warmth, or chili powder for heat. Fresh herbs like mint or basil can add brightness. Try a squeeze of lemon for a zesty finish. Each enhancement can change the dish and make it your own. Try the Full Recipe for more ideas and tips! After making your Instant Pot butter chicken, let it cool. Place the leftovers in an airtight container. Store it in the fridge for up to 3 days. This keeps the flavors fresh and tasty. If you plan to eat it later, follow the freezing instructions below. To reheat, you can use the microwave or the stove. For the microwave, place the chicken in a bowl, cover it, and heat on medium until warm. Stir halfway through for even heating. If using the stove, pour the chicken into a pot. Heat on low, stirring often. This helps keep the sauce creamy. You can freeze butter chicken for up to 3 months. Just make sure it cools down completely. Then, transfer it to a freezer-safe container. To thaw, move it to the fridge overnight. When ready to eat, reheat it as mentioned above. This way, you can enjoy this delicious meal anytime! For the full recipe, check out the details above. The cooking time for Instant Pot Butter Chicken is about 10 minutes on high pressure. After cooking, let the pressure release naturally for 5 minutes. This helps keep the chicken juicy. Total time, including prep, is around 30 minutes. To make this dish spicier, you can add more spices. A pinch of cayenne pepper or red chili flakes will do the trick. You can also use spicier varieties of garam masala. Adjust the heat to your liking as you cook. Yes, you can use frozen chicken for this recipe. Just keep in mind that the cooking time may change. Increase the cooking time to about 15 minutes on high pressure. Make sure to check that the chicken is fully cooked before serving. For the complete ingredients and instructions, refer to the Full Recipe. In this blog post, we explored the key ingredients for great dishes, along with fresh options. You learned step-by-step instructions for cooking and pressure release. I shared tips for flavor, common mistakes, and sauce thickness. Different protein and vegetarian variations let you adapt. Lastly, we covered storing and reheating leftovers. Remember, using fresh ingredients makes a big difference. Enjoy your cooking journey, and have fun experimenting!

Instant Pot Butter Chicken

Craving a delicious, creamy Instant Pot Butter Chicken? This easy recipe features tender chicken thighs simmered in a rich blend of spices, tomatoes, and coconut milk for a delightful taste explosion. Perfect for a quick weeknight dinner, it come together in just 30 minutes! Ready to impress your family and friends?
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Ingredients
  

2 lbs boneless chicken thighs, cut into bite-sized pieces

2 tablespoons butter

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon garam masala

1 teaspoon cumin

1 teaspoon paprika

1 can (14 oz) crushed tomatoes

1 cup coconut milk

1 tablespoon brown sugar

Salt to taste

Fresh cilantro for garnish

Cooked basmati rice or naan for serving

Instructions
 

Sauté Aromatics: Set your Instant Pot to the sauté mode. Add the butter and let it melt. Add the chopped onion and sauté for about 3-4 minutes until translucent.

    Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

      Spice It Up: Add the garam masala, cumin, and paprika to the pot, stirring well to release the spices' flavors for about 30 seconds.

        Combine Chicken and Tomatoes: Add the chicken pieces to the pot along with the crushed tomatoes. Mix everything together until the chicken is well-coated with the spices and tomatoes.

          Pressure Cook: Close the lid of the Instant Pot and set it to pressure cook on high for 10 minutes. Ensure the steam valve is closed.

            Release Pressure: Once the cooking time is up, let the pressure release naturally for 5 minutes, then perform a quick release for any remaining steam.

              Make It Creamy: Open the lid and add the coconut milk and brown sugar. Stir well to combine, seasoning with salt to taste.

                Serve: Select the sauté mode again to simmer the sauce for an additional 5 minutes if you desire a thicker consistency.

                  Garnish and Enjoy: Serve the butter chicken over basmati rice or with naan, garnished with freshly chopped cilantro.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6