Instant Pot Butter Chicken Rice—rice and chicken in a spiced (but not spicy) tomato, butter and cream sauce.
Instant Pot Butter Chicken Rice
If you’re a fan of butter chicken and chicken tikka masala you’re going to love this Instant Pot butter chicken rice. You cook brown rice with a tomato sauce that has lots of flavor from garam masala, garlic and ginger. The rice is cooked alongside pieces of chicken.
What kind of chicken can I use? I chose to use bone-in chicken drumsticks with the skin removed. They were straight from my freezer and they cooked perfectly alongside the brown rice. Other choices are to use boneless skinless chicken thighs or breasts. Brown rice does need a 22 minute pressure cooking time with a 10 minute natural pressure release so frozen chicken pieces work well with this recipe.
Can I use another type of rice? I used brown rice but you may also use another type of rice. Refer to the cooking chart below to see which type of rice you want to make and the amount of liquid and time it will require. If you choose to use a rice with a short cooking time you will want to cut the chicken into pieces because a big old frozen chicken breast won’t cook in 5 minutes.
What is garam masala and where can I buy it? Garam masala is a spice blend widely used in Indian cuisine. Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods are toasted in a pan to release their aromatic flavors, then ground to a powder. Garam masala is not at every grocery store. I found mine at Smith’s (Kroger) in the spice aisle and it was the McCormick Gourmet* brand.
Try these other Instant Pot recipes…
Instant Pot Chicken Tikka Masala
Recommendations
Instant Pot Yellow Chicken Curry with Jasmine Rice
Instant Pot Chicken Broccoli Rice Bowl
Instant Pot Spicy Coconut Drumsticks
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Instant Pot Butter Chicken Rice
- Prep Time: 15 minutes
- Cook Time: 22 minutes (plus 10 minute NPR)
- Total Time: 37 minutes
- Yield: 6 servings 1x
Description
Rice and chicken in a spiced (but not spicy) tomato, butter and cream sauce.
Ingredients
- 1 cup uncooked brown rice
- 1 ¼ cups chicken broth
- 1 ½ pounds boneless, skinless chicken thighs or 2 pounds bone-in chicken drumsticks (with skin removed)
- 1 (14.5 oz) can crushed tomatoes
- 4 Tbsp melted butter
- 1 Tbsp minced garlic
- 1 Tbsp garam masala
- 1 tsp ground ginger
- ½ tsp salt
- ¼ tsp red pepper
- 2 Tbsp tomato paste
- 1 tsp garlic powder
- 3 Tbsp heavy cream
- Salt and pepper to taste
- Optional toppings: cilantro, green onions and chopped cashews or peanuts
Instructions
- Pour brown rice and broth into bottom of Instant Pot. Place the chicken on top.
- In a bowl stir together the crushed tomatoes, butter, garlic, garam masala, ginger, salt, red pepper, tomato paste and garlic powder. Pour the mixture over the top of the chicken.
- Cover Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting.
- Use tongs to place chicken on a platter.
- Stir heavy cream into rice. Salt and pepper to taste.
- Serve chicken with rice. Top with cilantro, green onions and chopped cashews or peanuts
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Once again, another one of Karen’s “makeagainable” recipes if ever there was. I thought I had all of the ingredients at hand, but evidently had used up my Garam Masala. I subbed with curry powder. My only “on purpose” tweak was to use bone in/skin off Chicken thighs. Early in the day I had the brown rice in the pot. I also had all of the tomato components whisked together. One of the easiest recipes to get cooking at the last minute. Loved our meal last night, and big thanks from Sherman Oaks, Californa!
★★★★★
The only ground red peppers I have are Cayenne and ancho chili. I was planning on using half of each, for heat and for flavor. Thoughts?
I assumed all along that the ingredient was supposed to be Cayenne. In any event, that is what I used!
★★★★★
Thanks Jeff! Your version sounds great! I am glad the curry powder worked well.
Are there any recipes for the 3 qt instant pot, as I was given one as a gift?
You can make most anything that was written for the 6 quart pot. Here are some tips: https://youtu.be/qXV2R__PzsM
https://youtu.be/0Zvp2C97puE
Made this with “chicken tenders” and long grain white rice. I put on low pressure for 22 minutes– was delicious– thanks for the recipe!
★★★★★
Glad it worked for you! Was it not overdone with 22 minutes? I would think the chicken would be way too done?
I’d like to make this but without the rice. I’d make the rice separately. What should I do differently?
I’d make this recipe instead: https://www.365daysofcrockpot.com/instant-pot-butter-chicken/
Want to use chicken breast, would the time change?
if using brown rice, same time
I agree with Jeff, if it is in your cookbook can you reference the page. This will determine (if it is not) in your cookbook, whether I save it or not. I have a huge folder (computer and paper) of your recipes and would like to cut that down. Thanks
Anything recent (past august 2020) is NOT in the book. So these recent recipes aren’t in the book.
Karen, I’ve got your cookbook so when you post a recipe online can’t you cite the page number if it’s in the cookbook? Again this recipe says “red pepper” … red Perrier what, i.e. flakes, cayenne? Thanks
ground red pepper is what I used. But cayenne would be fine too! And these recent recipes past August 2020 are not in my book.
I would love to try this recipe for my family who loves Indian cuisine. My question is, how can I make it so the rice is not too runny (basing off of the photo)? Also suggestions on how to make it spicy? Thank you I appreciate the reply.
I would make butter chicken: https://www.365daysofcrockpot.com/instant-pot-butter-chicken/
And then cook rice separately.
Make it spicy by adding more red pepper.