Instant Pot Butter Chicken And Saffron Rice

What is Butter Chicken

Butter chicken is a popular Indian curry that’s made of bite-sized, grilled pieces of chicken that are simmered in a creamy tomato-based sauce. It is finished with a splash of heavy cream for a rich, luxurious taste.

Why We Love This Recipe

If you enjoy my classic butter chicken recipe, you will absolutely adore this one!

This 30-minute butter chicken is 100% weeknight-friendly. With one simple swap of ingredients, you can make it dairy-free too. It’s practically a dump-and-start recipe that comes together with very little effort. The whole meal cooks together in one pot including chicken curry and rice And most importantly, it is approved by the butter chicken connoisseurs in my home - my kids!

Another recipe you may like: One-Pot Chicken Tikka Masala

Ingredients - Notes & Substitutions

This easy Indian butter chicken is made up of flavorful and simple ingredients! Let’s take a look at what we need:

For the Curry

Chicken: Use boneless, skinless chicken thighs or chicken breast. Cut the chicken into 2-inch pieces to ensure they cook evenly. Oil or ghee: Olive oil or vegetable oil works great, and for a richer taste use ghee. Ginger and Garlic Paste: you’ll need 1 inch of fresh ginger and 6 cloves of fresh garlic to make homemade ginger garlic paste. Diced Tomatoes: use one 14-ounce can of pureed tomatoes or puree 3-4 Roma tomatoes yourself. Seasonings: A simple blend of salt, turmeric powder, Kashmiri red chili powder, paprika, garam masala, and coriander powder adds a ton of flavor to this curry.

For Rice

In addition to water, salt, and oil (or ghee), we need the following:

Rice: Indian Basmati rice is my first preference for an authentic taste, but you can use any long-grain white rice, like Jasmine rice. Saffron: A few strands go a long way for this exotic, floral spice. It adds an unmatched aroma, taste, and color to the rice. Buy the smallest pack you can find at your local international market, or online. Almonds: A few tablespoons of slivered or sliced almonds add to the richness of rice. Feel free to substitute cashews instead, or skip them altogether for a nut-free dish.

For Finishing

Heavy Whipping Cream or Coconut Cream: Use either to add a rich texture and taste. Use the top fat layer from full-fat coconut milk for a dairy-free option. Sugar or Honey: optional, but helps balance out the acidity of the tomatoes. Cilantro: fresh chopped cilantro is the perfect way to garnish and add a little bit of vibrant color.

How to Cook Instant Pot Butter Chicken

In this quick butter chicken, I cook the curry and rice together using the “pot-in-pot” technique. Let’s see the step-by-step directions and photos: Prep the rice and saffron: Rinse the rice 2-3 times, until the water runs clear. Soak it while you assemble the sauce. To soak saffron, add it to a small bowl with a tablespoon of water and microwave for 20-30 seconds. Keep aside. Make the sauce: Preheat the Instant Pot on Saute mode. Add ghee or oil and ginger garlic paste, and saute for a minute. Add tomato sauce and spices and stir well. Cancel saute. (pic 1 & 2) Add the chicken: Add ¼ cup water and use that to deglaze the pot. Scrape off any bits that are stuck to the bottom of the pot. Add chicken pieces along with ½ cup water, and stir. (pic 3 & 4) Assemble rice: In an oven-safe bowl, combine drained rice, water, soaked saffron, oil, salt, and slivered almonds. (pic 5) Pressure Cook: Place a trivet in the pot and place the rice bowl on top of that. Close the lid. Pressure cook on high for 6 minutes with the vent set on the sealing position. (pic 6, 7 & 8) Release the pressure: After the cooking time is done, wait 5 minutes then release the pressure manually. Open the lid after the pin drops. Remove the rice and fluff with a fork. (pic 9) Finish and serve: Turn on SAUTE. Simmer for a few minutes until the sauce thickens to your liking. Now add heavy cream or coconut cream (dairy-free), and simmer for 2-3 minutes, until it thickens to your liking. (pic 10) Texture Tip: If the sauce appears too runny after pressure cooking, reduce it using the saute mode before adding the cream.

Accessories Needed for Pot-in-Pot Rice

To make saffron rice in the same pot, you will need the following accessories:

Stackable container Tall trivet Long tongs Heat-safe mittens

Learn more about pot-in-pot cooking.

Alternative Method: Stovetop Butter Chicken

Heat a saucepan on medium heat, then add in ghee, ginger garlic paste, tomato sauce, and spices. Add chicken pieces and stir. Add 1 cup water, cover, and simmer for 15-20 minutes. Mix in the heavy cream and sauté for 2-3 minutes until thickened. Optionally, add sugar and stir. In another pan, make rice using this detailed recipe for saffron rice. Garnish with cilantro and enjoy!

Serving Suggestions

The butter chicken and saffron rice combination is pretty hard to beat. A simple side of cucumber-tomato salad completes this satisfying meal. If you like to add a yogurt side, cucumber raita or avocado raita pair well. Bulk your meal up even more with a side of homemade garlic naan. And for a low-carb or keto option, serve this easy Indian butter chicken with Indian-spiced cauliflower rice or keto roti.

How to Store

I recommend storing the butter chicken and saffron rice separately for the best texture. The butter chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm in the microwave or on the stove with a splash of cream to thin if necessary. The saffron rice will last in an airtight container in the fridge for 3-4 days. To reheat, sprinkle a few drops of water and microwave or warm in a skillet on medium heat.

Vegetarian Variation

To make this curry vegetarian, simply substitute the chicken with paneer or extra-firm tofu. Cook the sauce along with rice as per instructions, and add the tofu or paneer pieces along with the cream. Then, simmer everything for a few minutes until they soften and the sauce thickens.

Recipe Tips & Notes

Rinse the rice. This rids it of excess starch to create a fluffier texture. Soaking it while you assemble the sauce also ensures softer results. Add the dairy after cooking. Heating dairy can sometimes cause curdling. It’s better to add it after pressure cooking. Make it dairy-free by using coconut milk. I recommend full-fat coconut milk for the best results. The sugar is added to cut the acidity of the tomato sauce, but feel free to leave it out. The result will still be delicious. Make it vegetarian. You can easily swap the chicken out for tofu or paneer to make this curry vegetarian. For best results, cook the sauce along with rice and add the tofu/paneer pieces along with cream and simmer for a few minutes. Water Quantity: If you are using an 8qt cooker or your cooker frequently gives the burn error, add an extra ¼-½ cup water. If the sauce is too runny after pressure cooking, reduce it using the saute mode.