Instant Pot Indian Butter Chicken and Potato Curry

By Stef -

I love me a good Instant Pot recipe, and this one was nice because it had good flavor. I added 2 TBS butter and honestly couldn't taste it, so I don't know if it's worth adding. The recipe came from melskitchencafe.com and gets a 7.


  •  1 tablespoon olive oil or ghee 
  •  1/2 cup diced white, red or yellow onions 
  •  3-4 medium cloves garlic, finely minced or pressed through a garlic press (for about 2 teaspoons) 
  •  1/2 tablespoon grated fresh ginger or ginger paste (see note) 
  •  2 pounds boneless, skinless chicken breasts (see note if using chicken thighs), 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

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