Instant Pot Butter Chicken with Coconut Rice Recipe

Chosen Team

A classic Indian dish, Instant Pot Butter Chicken is an indulgent recipe that’s quick enough to make even on weeknights. The result is a thick, spiced tomato sauce with moist chicken served over a bed of coconut milk infused jasmine rice.

Time-Saving Tips:

1. Use the mise en place method to arrange your ingredients into small dishes. Having ingredients ready before you start is key!

2. Make the coconut rice ahead of time the night before and warm up prior to serving with the butter chicken.

Instant Pot Butter Chicken with Coconut Rice made with Chosen Foods 100% Pure Avocado Oil

Instant Pot Butter Chicken with Coconut Rice

Time: 40 minutes 
Servings: 4


Coconut Rice

  • 2 cup jasmine rice

  • 1 can coconut milk, unsweetened

  • ¾ cup chicken stock

  • ½ tsp salt

Butter Chicken

  • 1 tbsp Chosen Foods Avocado Oil
  • 1 tbsp unsalted butter

  • 1 tsp fresh ginger, minced

  • ½ white onion, diced small

  • 2 tsp garam masala

  • 1 tsp coriander

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ tsp turmeric

  • ¼ tsp cumin

  • ½ cup crushed tomatoes

  • 1 tbsp tomato paste

  • 1 lb chicken breast, cubed

  • 2 tsp salt

  • ½ cup water

  • ¾ cup heavy cream


Make the Coconut Rice

  1. Rinse rice under cold water until the water runs clear.

  2. Mix the coconut milk, chicken stock, and salt in a small bowl, then pour the mixture into the instant pot. Add the drained rice and mix well with a wooden spoon. Close the lid.

  3. Pressure cook for 5 minutes with a natural steam release of 10 minutes.

  4. Fluff the rice and place in a serving dish, cover, and reserve in a warm place while you make the butter chicken.

Make the Butter Chicken

  1. With caution, wash the inside container of the instant pot. It might be hot still.

  2. Set your instant pot to the sauté setting. Add the avocado oil and butter and allow it to melt. Add minced ginger and onion and sauté for a minute, stirring until they become aromatic.

  3. Add the dry spices immediately followed by the crushed tomatoes and tomato paste. Stir and cook for about 3-4 minutes.

  4. Add the cubed chicken, salt, and water and stir everything together. The chicken should be fully covered. Add more water if needed.

  5. Close the lid and set the instant pot to the poultry setting for 5 minutes. When the time is up, wait for the natural steam release, which might take about 10 minutes.

  6. Remove the lid carefully and switch the instant pot to sauté. Add the heavy cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and become velvety.

  7. Serve the butter chicken over coconut rice and enjoy.