Instant Pot Butter Chicken And Potato Curry

December 12, 2019
This tasty and straightforward Instant Pot Indian butter chicken and potato curry instruction is amazing! All the flavors of a delicious and hearty Indian curry created start-to-finish within the Instant Pot!

This Indian Butter chicken instruction I’ve had on my web site for a jiffy may be a huuuuge family favorite (and one amongst my personal favorites of all time).

Instant Pot Butter Chicken And Potato Curry
Instant Pot Butter Chicken And Potato Curry

Instead chicken is burned associate exceedingly|in a very} flavorsome tomato-based sauce with an aromatic choice of Indian spices, and often, cream and some tablespoons of butter square measure other for an expensive depth of flavor, thence the first name.

I hope you like this Instant Pot Indian butter chicken and potato curry. It’s the definition of nutrient in my book (especially if you serve it with home-cured or storebought breadstuff – yum!).

Instant Pot Butter Chicken And Potato Curry


  •  1 tablespoon olive oil or ghee
  •  1/2 cup diced white, red or yellow onions
  •  3-4 medium cloves garlic, finely minced or pressed through a garlic press (for about 2 teaspoons)
  •  1/2 tablespoon grated fresh ginger or ginger paste (see note)
  •  2 pounds boneless, skinless chicken breasts (see note if using chicken thighs), cut into about 1-inch pieces
  •  2 cups peeled, chopped russet, yellow or red potatoes (about 10 ounces)
  •  2 teaspoons ground coriander
  •  2 teaspoons garam masala
  •  2 teaspoons turmeric
  •  1 teaspoon salt (I use coarse, kosher salt)
  •  1/2 teaspoon paprika
  •  2 cans (15-ounces each) canned tomato sauce
  •  1 can (15-ounces) reduced fat coconut milk
  •  1 to 2 tablespoons butter, optional (but delicious)
  •  Hot, cooked rice for serving
  •  Fresh, chopped cilantro, for garnish


  1. Add the oil to the insert of the Instant Pot and select the Saute function (making sure the temperature is adjusted, using the + or - button, to normal). Add the onions, and cook, stirring often, until they start to soften and turn translucent, 2-3 minutes. Add the garlic and ginger and cook for 10-20 seconds.
  2. Add the chicken and cook, stirring often, 1-2 minutes.
  3. Add the potatoes, spices (coriander, garam masala, turmeric, salt and paprika), tomato sauce, and coconut milk. Stir well.
  4. Secure the lid and make sure the valve is closed. Select the Manual or Pressure Cook button and dial up or down to 6 minutes. The Instant Pot will start on it's own.
  5. After the cooking time is finished, quick release the pressure (if it bubbles and spurts through the valve, close the valve, let it sit for 10 minutes and try again), and remove the lid.
  6. Add the butter and give the curry a good stir to melt the butter completely (see note if you want to thicken it up a bit more). Serve over rice garnished with fresh cilantro, if desired.

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