1poundchicken breasts or thighs, boneless and skinlesscut into 1 inch pieces
Cilantro for serving
Turn your Instant Pot to the saute setting and let heat until it reads hot.
Add the butter and onion and saute for 2-3 minutes. Add in the garlic, and ginger and saute for one minute longer.
Add the spices and tomato paste and saute for 1-2 minutes, or until spices are fragrant. Be careful not to burn the spices or tomato paste. Turn the Instant Pot OFF.
Add in chicken stock, and scrape up any browned bits on the bottom of the inner pot.
Add the crushed tomatoes and chicken and stir to combine.
Close the lid and set to cook on high pressure for 5 minutes. (Hit Manual or Pressure Cook and adjust the time to 5 minutes using +/- buttons.)
Once the cooking time has elapsed, let the pressure release naturally for 10 minutes. Do a quick pressure release of any remaining pressure to open the lid to the Instant Pot.
Turn the Instant Pot back to saute.
Add in the heavy cream and simmer for 3- 5 minutes, stirring occasionally, until the sauce begins to thicken. Turn the Instant Pot Off.
Serve warm over rice and with naan.
To make Dairy Free Butter Chicken, use coconut oil in place of butter and full-fat canned coconut milk in place of heavy cream. When using an 8 quart Instant Pot, you may want to add in an additional ¼ cup stock to prevent a burn warning. I have made this many times in a 6 quart and 8 quarts with no issues, but have found some 8-quart models are a bit more finicky. Spices: Be sure to use ALL the spices listed for the best results and be sure your dried spices are no older than 6 months old for the most flavor. To Make Rice at the same time: Yes. I have used the pot-in-pot cooking method to cook the rice above the chicken. To do this, place rinsed long-rain white rice in a stainless steel bowl with an equal amount of water. Place a trivet above the chicken and set the bowl on the trivet. The rice needs a bit longer to account for the stainless steel bowl, so the cooking time of 5 minutes with at least 10 minutes of natural pressure release.Leftover Instant Pot Butter Chicken will last in the fridge for 3 days. You can also freeze for one month. Just let the butter chicken defrost overnight in the fridge and warm in 30-second intervals in the microwave. I have had no issues freezing this recipe when I have used heavy cream.