Instant Pot Butter Chicken Recipe

Instant Pot Butter Chicken Recipe

If you’re into creamy, juicy tender chicken packed with ultimate flavor and served over a bed of egg noodles, then you will fall in love with this Instant Pot Chicken Paprika recipe. It takes less than 30 minutes to make for an easy weeknight meal!


  • 2 lbs. chicken thighs (bone in with skin - about 4 thighs)
  • 3 tbsp. butter (or other animal fat)
  • 2 tsp. Salt (to season chicken thighs before browning)
  • 1/2 tsp. pepper (to season chicken thighs before browning)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 tbsp. Hungarian paprika
  • 1 tbsp. flour
  • 1 15 oz. can diced tomatoes drained
  • 1 cup chicken stock (or chicken bone broth), unsalted
  • 1 tbsp. fish sauce
  • 1-2 tsp. salt, to taste
  • 1/2 tsp. pepper
  • 1/2 cup sour cream
  • 1 tbsp. fresh lemon juice


  • Heat 1 tbsp. of butter over medium high heat in a skillet and season the chicken generously with salt (2 tsp. salt) and pepper (1/2 tsp. pepper). Brown the chicken for 3 minutes per side. Remove and set aside.
  • Heat the remaining 2 tbsp of butter in the Instant Pot on the normal saute setting. Add the onions and garlic and saute until soft, about 2-3 minutes.
  • Add the flour and paprika and stir to coat the onions. Continue stirring to keep the paprika from burning and sticking to the pan. Cook for 1 minute.
  • Add the tomatoes, chicken stock, fish sauce, salt and pepper. Stir and bring to a simmer.
  • Add the chicken back to the pot and pressure cook on high for 12 minutes. Let the pressure release naturally for 10 minutes, then use the manual release for any remaining pressure.
  • Stir in the sour cream and the lemon juice and season with additional salt to taste if necessary. Serve over egg noodles or rice.

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