Butter Chicken and Rice
By :Chop Secrets
Print Recipe
Votes: 7
Rating: 4
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry, Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 14 ounce diced tomatoes 1 can (do not drain)
  • 5 cloves garlic minced
  • 1 tsp ginger root peeled and minced
  • 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 rinsed
  • 2 1/2 cups Water
  • 1/2 cup butter cubed
  • 1/2 cup heavy cream
  • 1 tsp garam masala
  • 1/3 cup chopped cilantro
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry, Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 14 ounce diced tomatoes 1 can (do not drain)
  • 5 cloves garlic minced
  • 1 tsp ginger root peeled and minced
  • 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 rinsed
  • 2 1/2 cups Water
  • 1/2 cup butter cubed
  • 1/2 cup heavy cream
  • 1 tsp garam masala
  • 1/3 cup chopped cilantro
Votes: 7
Rating: 4
Rate this recipe!
Instructions
  1. 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.
  2. 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. *
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  4. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  5. Open the pot and carefully remove the rice pan and riser. Fluff the rice with a fork and then set aside.
  6. Remove the chicken from the pot. Break it up into bite-sized pieces and set aside.
  7. 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!
  8. Add the chicken back to the pot and stir until well-coated.
  9. Serve chicken mixture over rice.
Recipe Notes

*If you don’t have these accessories, you can also make the rice separately!
*The MANUAL and PRESSURE COOK buttons are interchangeable

7 replies
  1. Michelle Burke
    Michelle Burke says:

    Make no mistake, this is chicken curry…. if you like curry, it’s very good. If not, pass on this one. Every one in my family liked it except my husband.

  2. Leadfoot89
    Leadfoot89 says:

    Loved it! Easy and inexpesive. Plus… my 11 year old son are half of it! I did add a litte more salt than what was called for abd i substituded the water for chicken broth for the rice to simmer in.

  3. Ivaney
    Ivaney says:

    My kids walked in the house and said they could smell curry.. we’re Mexican, curry is not a norm for us but we love all food.. but omg!! The aromas that came out of the steam release! Wow!! I’m in love of this pot! It’s my second day in a row and yesterday was my first time ever using the Instant Pot!

  4. Fosterla
    Fosterla says:

    Tasty but too bland. We had to add a bunch of hot spice to it to make it more interesting. Basic flavor was good but we do not like things so plain.

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