Butter Chicken


  • 1 tsp olive oil
  • 1/2 medium yellow onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely minced
  • 1 tsp tomato paste
  • 1 1/2 tsp garam masala
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cinnamon
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup chicken broth
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 8 tspb salted butter
  • 1/2 cup canned full-fat coconut milk
  • 2 tsbp cornstarch
  • Press the Sauté button on an Instant Pot® and allow to heat until the display reads Hot. Add olive oil and onion to the pot and sauté 2 Minutes until onion softens. Add garlic and sauté 30 Seconds. Stir in tomato paste, garam masala, paprika, salt, cumin, pepper, ginger, and cinnamon until a thick paste forms about 10 Seconds. Press the Cancel button.
  • Pour tomato sauce and broth into the pot. Use a wooden spoon to scrape any browned bit from the bottom of the pot. Place chicken in the pot and push it down to make sure it’s fully coated with sauce. Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 15 Minutes. When the timer beeps, quick release the pressure until float valve drops. Unlock lid.
  • Press the Cancel button, then the Sauté button. When done the internal temperature of the chicken should be at least 165°F. Remove chicken and place on a cutting board to chop into 1"" cubes. Add butter and coconut milk to the pot and stir. Carefully scoop 1/4 cup sauce into a small bowl and whisk with cornstarch until completely smooth. Whisk mixture back into sauce in the pot and add chopped chicken. Stirring frequently, cook an additional 3 Minutes until sauce thickens. Serve warm.
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