Instant Pot Butter Chicken

Name: Instant Pot Butter Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: For the Marinade; 1 cup plain Greek yogurt; 2 teaspoons garam masala; 1 teaspoon turmeric; 1 teaspoon garlic; 1 teaspoon grated ginger root; 1/2 teaspoon cumin; 1/2 teaspoon kosher salt; 2 pounds boneless skinless chicken thighs; For the Sauce and to Finish; (14.5 ounce) can Tomato Sauce; 4 tablespoons unsalted butter; 1/2 cup heavy cream; Chopped fresh cilantro; Cooked basmati rice for serving (optional)

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Serves:

4 people

Prep Time:

5 minutes

Cook Time:

20 minutes

This authentic Indian dish may call for a few spices you may not have on hand, but once you do; you'll be able to enjoy this restaurant favorite again and again. A bit of advance planning for marinating time and your pressure cooker will get you this restaurant-quality meal on the table in record time! Another delicious recipe from our partners at Serious Eats.

Ingredients

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For the Marinade
1 cup plain Greek yogurt, 8 ounces
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon garlic, finely grated, about 2-4 cloves
1 teaspoon grated ginger root
1/2 teaspoon cumin
1/2 teaspoon kosher salt
2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
For the Sauce and to Finish
(14.5 ounce) can Tuttorosso® Tomato Sauce
4 tablespoons unsalted butter
1/2 cup heavy cream
Chopped fresh cilantro
Cooked basmati rice for serving (optional), or warm Naan

Instructions

Combine Greek yogurt, garam masala, turmeric, garlic, ginger, cumin, and salt in a large container or large resealable plastic bag and mix thoroughly. Add the chicken and toss to coat. Cover or seal and refrigerate overnight or at minimum 3 hours.
Turn on the Sauté function on the Instant Pot. Add to the hot inner pot the marinated chicken and cook, stirring often, until lightly seared on all sides; about 5 minutes. You will have some liquid in the pot and that is okay. Stir in the tomato sauce.
Press "Cancel" to turn off the Sauté function. Put lid in place, make sure that the valve is set to "Sealing," and cook on Manual High Pressure for 6 minutes. It will take about 10 minutes for the cooker to come to pressure and begin the 6 minute cook time.
When time is up, quick release pressure by switching the valve from "sealing" to "venting." Once all of the pressure is released and the pin has dropped, carefully remove the lid. To the pot, add the butter and stir until fully incorporated.
Cool for 5 minutes, then stir in the heavy cream. Allowing the dish to cool slightly will prevent the sauce from "breaking" when you add the cream.
When ready to serve, top with chopped cilantro and server over rice and/or with warm Naan.

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Instant Pot Butter Chicken

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