Instant Pot Butter Chicken

We may earn a commission when you buy through links on this page.

Ingredients for 51 servings

• 17 pounds boneless skinless chicken thighs, cut in 1 1/2-inch pieces
• 2 7/8 tablespoons kosher salt
• 17 tablespoons unsalted butter
• 8 1/2 yellow onion, finely chopped
• 43 cloves garlic, minced
• 8 1/2 tablespoons grated ginger
• 5 2/3 tablespoons garam masala
• 2 7/8 tablespoons ground cumin
• 2 7/8 tablespoons smoked paprika
• 1 3/8 tablespoons ground turmeric
• 2 1/8 teaspoons cayenne pepper
• 8 1/2 cans tomato sauce, 15 ounces
• 2 7/8 cups water
• 4 1/4 cups heavy cream
• 17 tablespoons cold unsalted butter
• 2 1/8 cups chopped cilantro

1. Step 1 of 5

   Toss the chicken with the salt.

2. Step 2 of 5

   Set the Instant Pot to Sauté. Melt 2 tablespoons butter and cook the onion 4 minutes, until soft. Add the garlic, ginger and all the spices and stir 1 minute.

3. Step 3 of 5

   Pour in the water and scrape the bottom well so nothing is stuck; this prevents a burn warning. Stir in the tomato sauce, then add the chicken without stirring it to the bottom.

4. Step 4 of 5

   Lock the lid, set the valve to Sealing and cook on High Pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then release the rest.

5. Step 5 of 5

   Switch to Sauté. Stir in the cream and the cold butter and simmer 3 to 5 minutes to thicken. Taste for salt and top with cilantro. Serve with rice or naan.