As an Amazon Associate, I earn from qualifying purchases. Please read my Full Affiliates Disclosure here.
Last Updated on
Perfect Instant pot chicken curry made from scratch and ready in less than 30 minutes. This pressure cooker chicken curry recipe is a blend between coconut curry and creamy butter chicken without the butter. It quick, easy, hearty and packed full of delicious Indian flavours.
Let me show you how to make simple yet delicious restaurant quality butter chicken curry the whole family would love. Serve with some fluffy white basmati rice, brown rice and warm naan bread.
Why This Instant Pot Butter Chicken Curry Recipe Works
- This is literally a one-pot dish apart from the few minutes you would spend sautéing the onions for rich flavour. This is one step I wouldn’t skip in this recipe. I used instant pot Duo 6 qt for this recipe but you can also use other pressure cookers like pressure king pro if you are in the UK
- It is easy, quick, simple and amazingly good. This butter chicken makes a perfect weeknight dinner. Honestly, forget your usual Friday or weekdays Indian takeaway. This chicken curry is the truth!!!
- Every mouthful is a yummy experience, you don’t even need to marinate the chicken breasts and yet you are guaranteed delicious and tasty chicken.
- This curry can be made on the stove top if you don’t have a pressure cooker
- Follow this recipe to the tee and you won’t have the problem of a thin curry sauce as this is a perfect recipe that has been tried and tested many times.
- This curry uses almost the same spice blend you would use if making one of Britain’s most loved Indian curry, chicken tikka masala or butter chicken. You only need to make few swaps for the creamer you use. Great taste Indian curry in the comfort of your home
- This instant pot chicken curry recipe cooks for 6 minutes. You can’t argue with that.
- It is naturally gluten-free and can also be dairy-free if you swap the heavy cream for coconut milk.
Ingredients For Instant Pot Chicken Curry (Butter Chicken)
Chicken breasts: I used this chicken cut as that is what I have on hand. I am a fan of chicken thighs. In essence, use boneless skinless chicken pieces instead of breasts.
Passata: substitute with chopped tomatoes
Tomato paste
Heavy cream: substitute with full-fat coconut milk or low fat for a healthier version.
Olive oil: substitute with butter, coconut oil, ghee or any other flavourless oil
Fresh Ginger paste
Fresh Garlic
Spices Used
Turmeric
Curry powder
Garam masala
Coriander
Cumin
Cayenne pepper
Salt
Parsley to garnish
How to make instant pot butter chicken curry
Step 1: turn on your instant pot or other pressure cooker brand, select the saute or browning function. Add the olive oil to the inner pan of the IP, when it is hot, add the chopped onions and sauté until soft and translucent. Turn off the saute function.
Step 2: add passata, tomato paste, salt, turmeric, garam masala, cayenne pepper, coriander, cumin, curry powder, garlic and ginger paste to the sauce. Do not stir
Step 3: add the chicken pieces to the pot and stir to combine making sure that the sauce is not sticking to the bottom of the pot otherwise, you would get a BURN notice.
Step 4: cover the instant pot/pressure cooker securely and turn the valve to sealing. Select manual or pressure cook and cook for 6 minutes on high pressure. Once the IP has completed its cycle and beeped, do a manual pressure release for 5 minutes then carefully do a quick pressure release
Step 5: Open the lid of the IP, then stir the cream into the curry until combined, check for salt and seasoning and adjust accordingly. Leave to rest for another 5 minutes then serve with some fluffy basmati rice or brown rice with a side of naan bread.
Stovetop Chicken Curry
Sauté the onions and spices in oil, followed by the chicken, cook until it turns white. Add passata, salt and stir to combine. Simmer on medium-low heat for 20 minutes. Ensure you stir frequently so the sauce doesn’t burn. Stir in the heavy cream and continue to cook for another 10 minutes. Take it off the heat and serve as desired.
Tips For Making Pressure Cooker Curry
Not a fan of chicken breast? Use bone-in chicken cuts like thighs or drumsticks. Note, this might change the cooking time slightly.
Substitute heavy cream for half and half, coconut milk or yogurt.
How To Use Leftover Curry
Leftover curry sauce can be served with couscous (great lunch idea during the week), chips, roasted potatoes, crusty bread, sandwich filling and many more
How To Store
This curry sauce would last up to 3 days in the fridge, I wouldn’t necessarily freeze it because of the cream added.
If you would be freezing this chicken curry, I recommend you do so without adding the cream, this can then be added when you want to reheat the sauce. It would last up to 3 months in the freezer.
Other Instant Pot Recipes You’ll Love
Instant Pot Butternut Squash Soup
Pressure Cooker Creamy Broccoli Soup
Instant Pot Chicken Cacciatore
If you made this quick and easy instant pot chicken curry recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
Instant Pot Chicken Curry (Butter Chicken)
Equipment
- Instant Pot
Ingredients
- 600 g chicken breasts pieces: substitute for boneless skinless chicken thighs
- 500 g passata substitute with chopped tomatoes
- ½ cup onions chopped
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 2 tablespoons olive oil substitute with butter coconut oil, ghee or any other flavourless oil
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
Spice Blend Ingredients
- 1 teaspoon turmeric
- 1 tablespoon curry powder
- ½ tablespoon Garam masala
- 1 teaspoon coriander
- 1 teaspoon cumin
- ½ teaspoon cardamom optional
- Cayenne pepper use according to preference
- Salt to taste
- Chopped parsley to garnish
Instructions
- Turn on your instant pot or other pressure cooker brand, select the saute or browning function. Add the olive oil to the inner pan of the IP, when it is hot, add the chopped onions and sauté until soft and translucent. Turn off the saute function.
- Add passata, tomato paste, salt, turmeric, garam masala, cayenne pepper, coriander, cumin, curry powder, garlic and ginger paste to the sauce. Do not stir
- Add the chicken pieces to the pot and stir to combine making sure that the sauce is not sticking to the bottom of the pot otherwise, you would get a BURN notice.
- Cover the instant pot/pressure cooker securely and turn the valve to sealing. Select manual or pressure cook and cook for 6 minutes on high pressure. Once the IP has completed its cycle and beeped, do a manual pressure release for 5 minutes then carefully do a quick pressure release
- Open the lid of the IP, then stir the cream into the curry until combined, check for salt and seasoning and adjust accordingly. Leave to rest for another 5 minutes then serve with some fluffy basmati or brown rice with a side of naan bread.
Notes
Stovetop Chicken Curry
Sauté the onions and spices in oil, followed by the chicken, cook until it turns white. Add passata, salt and stir to combine. Simmer on medium-low heat for 20 minutes. Ensure you stir frequently so the sauce doesn’t burn. Stir in the heavy cream and continue to cook for another 10 minutes. Take it off the heat and serve as desired.Tips
- Not a fan of chicken breast? Use bone-in chicken cuts like thighs or drumsticks. Note, this might change the cooking time slightly.
- Substitute heavy cream for half and half, coconut milk or yogurt.
Nutrition
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
Leave a Reply