I spend a lot of time finding and making meals from Pinterest, but every once in a while I like to contribute to Pinterest as well! This butter chicken recipe by Mel’s Kitchen Cafe is a crowd favorite, and definitely worthy of Pinterest fame. Admittedly, it’s not true Indian food, but has the same flavors and tastes amazing. In Mel’s words, “My version of Instant Pot Indian butter chicken recipe is slightly unusual (ok, let’s just call it what it is: not authentic) in that I’ve eliminated the cream in favor of coconut milk, optionalized the butter, and added potatoes (because I love them so much in Indian dishes).”


Here’s what you’ll put on your shopping list:

• Olive oil
• 1/2 cup diced white, red or yellow onions
• 3-4 medium cloves garlic, finely minced (about 2 teaspoons)
• 1/2 tablespoon grated fresh ginger or ginger paste (see note)
• 2 pounds boneless, skinless chicken breasts, cut into about 1-inch pieces
• 2 cups peeled, chopped russet, yellow or red potatoes (about 10 ounces)
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 2 teaspoons turmeric
• 1 teaspoon salt (I use coarse, kosher salt)
• 1/2 teaspoon paprika
• 2 cans (15-ounces each) canned tomato sauce
• 1 can (15-ounces) reduced fat coconut milk
• 1 to 2 tablespoons butter, optional (but delicious)
• Hot, cooked rice for serving
• Fresh, chopped cilantro, for garnish

Here’s how to make it. There are several ingredients but it comes together quickly, and hopefully you’ll have enough for leftovers! Add the oil to the Instant Pot and saute the onions until they soften and turn translucent, for about 2-3 minutes. Then add the garlic and ginger for 10-20 seconds more. Now add the chicken and stir for 1-2 minutes. Now add the chopped potatoes, spices, tomato sauce and coconut milk. Get excited!!! Now set the instant pot to manual for 6 minutes and let it do its thing! You can quick release the pressure and remove the lid to add butter and stir it all up. Serve with fluffy rice and add cilantro for even more flavor and color!

Notes: If you’re using chicken thighs, add 5-6 minutes to the cooking time. If you want the curry thicker, add dissolved cornstarch before serving. Hopefully your dinner turns out as well as the pinterest pictures!

    Stefanie Hathaway
    Monthly Newsletter Contributor since 2016
    Email the author! stefanie@dvo.com