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Instant Pot® Indian Butter Chicken

An image of prepared Instant Pot® Indian Butter Chicken made with chicken thighs, Greek yogurt, garam masala and Pacific Foods® Organic Creamy Tomato Soup.
  • 10 min
    Prep Time
  • 1 hr 5 min
    Total Time
  • 4 people
    Serves
  • 515 per 1 serving
    Calories

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thigh
  • 8 ounces plain Greek yogurt
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons garam masala
  • 1 1/4 teaspoons cayenne pepper
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon black pepper
  • 4 tablespoons ghee
  • 1/2 cup onion, diced
  • 1 1/2 tablespoons garlic, minced
  • 1 1/2 tablespoons ginger root, minced
  • 4 cups Pacific Foods® Organic Creamy Tomato Soup

Instructions

  • Step 1

    Cut chicken thighs into 1-inch pieces and combine with yogurt, cumin, garam masala, cayenne pepper, turmeric and black pepper. Cover with plastic wrap and allow to marinate for at least 20 minutes or up to overnight in the refrigerator. 

  • Step 2

    Set Instant Pot to SAUTE. Add the ghee and sear the marinated chicken in batches and set aside. Add onion, garlic and ginger and cook until everything is translucent. 

  • Step 3

    Add the soup and blend in the Instant Pot until smooth using a hand blender. Add the seared chicken back to the pot along with any remaining yogurt marinade, close and seal the pot, and cook on Manual (HIGH) pressure for 10 minutes. 

  • Step 4

    Let pressure release naturally and season with salt and black pepper to taste. Top with fresh cilantro and a drizzle of cream, if desired.

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Made Specifically With

All Products
Calories 515
Total Fat 28 g
Sat. Fat 14.5 g
Trans Fat 0 g
Cholesterol 213 mg
Sodium 835 mg
Total Carb 23 g
Dietary Fiber 2 g
Sugar 16 g
Protein 39 g
Vitamin D 1 %DV
Calcium 18 %DV
Iron 18 %DV
Potassium 21 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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