Pressure Cooker Butter Chicken


  • 4 tablespoons butter
  • 1 small onion, diced
  • 2 tablespoons red curry paste
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 1 can (6 ounces) tomato paste
  • 1 can (14 ½ ounces) coconut milk
  • 3 pounds boneless, skinless chicken breast halves, cut in 1-inch pieces
  • Zest and juice of 1 lime
  • 2 tablespoons chopped cilantro
  • Hot cooked rice


  1. Remove lid of pressure cooker. Press BROWN/SAUTÉ mode, add butter and heat until melted. Add onion and cook 2 minutes. Stir in curry paste, garam masala, ginger, salt and cook 1 minute. Add tomato paste and cook 1 minute. Turn off BROWN/SAUTÉ mode.
  2. Add coconut milk and stir to blend well. Add chicken and stir to coat.
  3. Place lid on pressure cooker, turn lid to lock and move stem release valve to closed position.
  4. Press MEAT/STEW mode and adjust cooking time to 15 minutes.
  5. When cooking has finished, press steam release button to quick release pressure.
  6. Remove lid and stir in lime zest, lime juice and cilantro. Serve over cooked rice.

Serves: 6 (makes 8 cups)

Test Kitchen Tip: If using MANUAL mode, select HIGH pressure and set for 15 minutes. When fin-ished cooking, press steam release button to quick release pressure.


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