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Instant Pot Butter Chicken with Rice

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This easy, creamy Instant Pot Butter Chicken with Fluffy Basmati Rice is a comforting, crowd-pleasing dinner packed with classic Indian flavors. Ready in under 40 minutes, it’s perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil (canola or avocado)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 2 tsp ground ginger)
  • 2 tsp garam masala
  • 1 ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder (adjust for heat preference)
  • 1 tsp paprika
  • 1 can (14 oz) crushed tomatoes
  • ½ cup heavy cream (or coconut cream for dairy-free)
  • 1 tbsp tomato paste
  • 1 tsp salt (plus more to taste)
  • ½ tsp black pepper
  • ½ tsp sugar
  • ¼ cup water or chicken broth
  • ¼ cup plain Greek yogurt (optional)
  • Fresh cilantro (for garnish)
  • 1 ½ cups basmati rice (rinse well)
  • 2 cups water
  • ½ tsp salt
  • 1 tsp butter or oil (optional, for rice)

Instructions

  1. Cut chicken thighs into bite-sized pieces and pat dry.
  2. Rinse basmati rice under cold water until water runs clear.
  3. Set Instant Pot to ‘Sauté’ mode. Add butter and oil. Once melted, add chopped onion and sauté for 3-4 minutes until translucent.
  4. Add garlic and ginger, cook for 1 minute.
  5. Stir in garam masala, cumin, coriander, chili powder, paprika, salt, pepper, and sugar. Cook for 1 minute to bloom spices.
  6. Add crushed tomatoes and tomato paste. Scrape the bottom of the pot to deglaze.
  7. Optional: Blend the sauce using a blender or immersion blender until smooth, then return to the pot.
  8. Stir in chicken pieces and Greek yogurt. Add water or broth if needed. Mix well.
  9. Close lid, set to ‘Sealing.’ Cook on ‘Manual’ or ‘Pressure Cook’ for 8 minutes.
  10. While chicken cooks, combine rinsed rice, water, salt, and butter in a separate pot or rice cooker. Simmer for 15 minutes, covered, then let stand for 5 minutes before fluffing.
  11. When Instant Pot beeps, let it naturally release for 5 minutes, then quick release.
  12. Open lid, set pot back to ‘Sauté.’ Stir in cream. Simmer for 2-3 minutes to thicken. Adjust salt or sugar to taste.
  13. Garnish butter chicken with fresh cilantro and serve hot over fluffy basmati rice.

Notes

For dairy-free, use coconut cream and plant-based yogurt. Paneer or tofu can be substituted for chicken for a vegetarian version (reduce pressure cook time to 3 minutes). Always deglaze the pot after sautéing to avoid burn notice. Sauce can be thickened by simmering with lid off. Rice can be cooked in a rice cooker or on the stovetop. Leftovers keep well and flavors deepen overnight.

Nutrition

Keywords: instant pot, butter chicken, creamy, rice, easy dinner, Indian, pressure cooker, weeknight, family meal

Find it online: https://lucydishes.com/instant-pot-butter-chicken-with-rice-recipe-easy-creamy-dinner/