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Pressure Cooker Butter Chicken

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Pressure Cooker Butter Chicken

Course: Dinner, Lunch
Cuisine: Indian, Mediterranean
Keyword: chicken, gluten-free, pressure cooker
Calorie: 400-500, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 3 servings
Calories: 431kcal


  • 1/2 cup Jasmine Rice (dry, rinsed)
  • 1 1/2 tsps Extra Virgin Olive Oil
  • 1 Yellow Onion (chopped)
  • 2 Garlic (cloves, large, minced)
  • 1 tbsp Ginger (grated)
  • 3 1/3 cups Fire Roasted Diced Tomatoes (from the can, with juices)
  • 1 tbsp Garam Masala
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Turmeric
  • 1/3 cup Plain Cow's Yogurt, Whole Milk
  • 1 lb Chicken Thighs (boneless, skinless)


  • Cook the rice according to package directions.
  • Turn the pressure cooker to sauté and add the oil. Sauté the onions, garlic, and ginger for one minute. Add the tomatoes and all of the spices. Cook for five minutes or until the mixture is bubbling and the tomatoes start to cook down.
  • Add the yogurt. Using an immersion blender, blend until smooth. You can also carefully add to a blender and blend, being sure to vent properly.
  • Add the sauce back into the pressure cooker and then add the chicken. Set to “sealing”, then press manual/pressure cooker and cook for eight minutes on high pressure. Allow the pressure cooker to release naturally.
  • Serve the butter chicken with the rice and garnish with parsley. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for three days.
  • Serving Size

    One serving is 1/3 cup of rice and one cup of chicken and sauce.
  • More Flavor

    Use heavy cream instead of yogurt to add a creamier richness to the sauce.
  • Dairy-Free

    Use coconut cream or coconut milk instead of yogurt.
  • Additional Toppings

    Garnish with finely chopped parsley or cilantro.


Calories: 431kcal | Carbohydrates: 48g | Protein: 36g | Fat: 10g | Cholesterol: 146mg | Sodium: 786mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1218IU | Vitamin C: 15mg | Calcium: 208mg | Iron: 5mg

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