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Creamy Instant Pot Butter Chicken Recipe with Basmati Rice

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A comforting and easy Instant Pot butter chicken recipe paired with fragrant basmati rice, delivering rich, creamy, and flavorful results in about 35 minutes.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated or minced
  • 1 cup crushed tomatoes or tomato puree
  • 1/2 cup heavy cream
  • 1/4 cup plain Greek yogurt, room temperature
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • Salt to taste
  • Freshly ground black pepper
  • A handful fresh cilantro, chopped (optional)
  • 1.5 cups basmati rice, rinsed
  • 3 cups water or chicken broth for cooking rice

Instructions

  1. Rinse and chop the chicken into bite-sized pieces. Finely chop the onion, mince the garlic, and grate the ginger. Rinse the basmati rice under cold water until the water runs clear (about 1-2 minutes).
  2. Set Instant Pot to ‘Sauté’ mode and melt 2 tablespoons butter. Add chopped onion and cook 3-4 minutes until softened and translucent, stirring occasionally. Add garlic and ginger, cooking 1-2 minutes until fragrant.
  3. Stir in garam masala, cumin, paprika, turmeric, chili powder, salt, and pepper. Cook for 30 seconds to toast spices.
  4. Add chicken pieces, stirring to coat evenly with spices and onion mixture. Cook 3-4 minutes until chicken starts to brown but not fully cooked.
  5. Pour in crushed tomatoes and stir to combine. Add Greek yogurt slowly, stirring gently to avoid curdling.
  6. Seal Instant Pot lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 8 minutes. Allow natural pressure release for 10 minutes, then quick-release remaining pressure.
  7. Open lid, switch to ‘Sauté’ mode. Stir in remaining 2 tablespoons butter and heavy cream. Simmer 3-5 minutes until sauce is creamy and thickened. Adjust salt and spices as needed.
  8. While chicken cooks, bring 3 cups water or broth to boil in saucepan. Add rinsed basmati rice and pinch of salt. Cover, reduce heat to low, and simmer 15 minutes without lifting lid. Let rest covered 5 minutes, then fluff with fork.
  9. Serve butter chicken over basmati rice. Garnish with chopped cilantro if desired.

Notes

Use chicken thighs for juicier results; reduce pressure cooking time if using breasts. Add room temperature yogurt slowly to prevent curdling. Natural pressure release helps keep chicken tender. Cook rice separately for fluffy texture. Adjust chili powder to taste for heat preference. Butter added at the end gives a rich, glossy finish.

Nutrition

Keywords: butter chicken, instant pot, basmati rice, creamy chicken, easy dinner, pressure cooker, Indian recipe

Find it online: https://ovenmila.com/creamy-instant-pot-butter-chicken-recipe-with-basmati-rice-easy-and-perfect/