Butter Chicken and Rice


  • 14 ounce diced tomatoes
  • 5 cloves garlic
  • 1 tsp ginger root
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 lb boneless skinless chicken thighs
  • 2 cups long grain white rice
  • 2 1/2 cups Water
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 1 tsp garam masala
  • 1/3 cup chopped cilantro
  • Combine all the Chicken Cooking Mixture ingredients except the chicken in the Instant Pot, then nestle the chicken into the mixture in a single layer, flipping once to coat.
  • Place rinsed rice and water in a separate cooking pan with at least a 7-cup capacity. Place an extra-tall trivet or riser in the bottom of the pot and place the rice-filled cooking pan on the trivet. Check that the bottom of the cooking pan is not in contact with the chicken sauce mixture and that the top of the cooking pan does not exceed the Max line on the Instant Pot. *
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Open the pot and carefully remove the rice pan and riser. Fluff the rice with a fork and then set aside.
  • Remove the chicken from the pot. Break it up into bite-sized pieces and set aside.
  • Use an immersion blender to blend the sauce until smooth. Add the butter, cream, garam masala and cilantro and blend again until smooth and slightly foamy. Depending on how much sauce you like with your chicken, you can now remove up to half the sauce and reserve for another use. It’s great with rotisserie chicken or served over zucchini noodles!
  • Add the chicken back to the pot and stir until well-coated.
  • Serve chicken mixture over rice.
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