Instant Pot Butter Chicken

Serve on a bed of brown basmati rice and steamed vegetables.

Prep. Time: 15 minutes
Marinating time: 1 hr to overnight

  • Marinade:
  • 3 tbsp tandoori paste (Indian sauce)
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp plain, non sweet, yogurt
  • 2 chicken breasts, cut into 1 inch chucks or 1 pack of tofu
  • Sauce:
  • 1 tbsp extra-virgin olive oil
  • 1 small onion, diced
  • 1/4 cup tomato paste
  • 1/2 cup water
  • 1 inch cube ginger root, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 4 tsp freshly squeezed lemon juice
  • 2 tbsp chopped fresh cilantro and more to garnish
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/4 chili powder
  • 1/2 to 3/4 tsp salt
  • 1/4 tsp can sugar (optional)
  • 1 tbsp organic butter or vegan butter
  • 1 cup full fat coconut milk
  • 2 green onions to garnish (optional
  1. In a glass container with a lid, add all the ingredients together except the chicken or tofu. Mix well. Add chicken and stir well to coat. Keep in the fridge for a minimum 1 hr or overnight.
  2. Prepare the Instant Pot and pour in the chicken and marinade. Add 1/4 cup of filtered water. Select “Pressure Cook” and at “High Pressure”. Reduce the time to 6 minutes. Cover and turn the pressure to “Sealing”.
  3. In the meantime, prepare the sauce using a small bowl. Add the tomato paste, 1/4 cup of the water, ginger root, jalapeño, the fresh and dry spices, and the lemon juice.
  4. When the time of the Instant Pot is completed, turn the pressure to “Venting” and wait until there is no more steam coming out before opening the lid.
  5. Place the chicken and its liquid in a bowl for now.
  6. Keep the lid off, set up the Instant Pot to “Sauté”. Add the olive oil and onion. Sauté until the onion is translucent, about 3-4 minutes.
Cooktime: 15 minutes Serves: 4