Instant Pot Butter Chicken with Brown Rice

Instant Pot Butter Chicken with Brown Rice is rated 5.0 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4

In this easy Instant Pot recipe, chicken cooks to perfection in a heady mix of spices and juicy tomatoes. To make this simple preparation a complete meal, add about 2 cups of cut vegetables, such as cauliflower florets or green beans, with the tomatoes.

Ingredients:

  • 2 Tbs. ghee or vegetable oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1-inch (2.5-cm) piece fresh ginger, peeled and grated
  • 1/2 jalapeño chile, seeded and minced
  • 1 cinnamon stick
  • 1 tsp. garam masala
  • 1 tsp. smoked paprika
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 2 lb. (1 kg) boneless, skinless chicken thighs, cut into 1 1/2-inch (4-cm) cubes
  • 1 can (15 oz./470 g) diced tomatoes with juice
  • 1/2 cup (4 fl. oz./125 ml) heavy cream or coconut milk
  • Steamed brown rice for serving
  • Fresh cilantro leaves for garnish

Directions:

In an Instant Pot set to Sauté, melt the ghee. Add the onion and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the garlic, ginger, chile, cinnamon, garam masala, paprika, coriander, turmeric, salt and pepper and cook, stirring, until fragrant, about 1 minute more. Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the tomatoes.

Lock the lid in place, turn the valve to Sealing and set to cook at high pressure for 10 minutes.

When the pressure cooking is complete, turn the valve to Venting to manually release the steam. When the steam stops, carefully remove the lid, stir in the cream and season with salt and pepper.

Spoon the rice onto individual plates and top with the chicken. Garnish with cilantro and serve. Serves 4.

Adapted from Williams Sonoma The Instant Pot Cookbook (Weldon Owen, 2017)

Rated 5 out of 5 by from Sooo good! This recipe was so easy to make and the flavors were so delicious. In order to make it kid friendly, I didn’t include the chili. This will definitely become a staple recipe at my house when using Instant Pot!
Date published: 2019-03-11
Rated 5 out of 5 by from Lots of flavor! Little fuss. This recipe went into my "keeper" binder and I am so excited to make it again! I have to say this recipe would probably have been even better if I had followed it exactly, but I was so busy this week, I forgot to purchase garlic, ginger, cinnamon sticks, and beans! I used ginger paste, pre-peeled garlic, 1/2 tsp. of ground cinnamon, and frozen peas, instead of the listed ingredients. When I make it again, I will use the proper ingredients, but I have to say this dish was still phenomenal! I cooked brown basmati rice, but it did not finish in time, so I cooked some frozen mashed potato medallions and added a teaspoon of ginger paste. To top it off I forgot naan bread so I served it with french bread from the freezer. It was amazing. To be clear, this should be made as written; I hope the takeaway here is that this is such a strong recipe that you can improvise.
Date published: 2018-05-17
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