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Instant Pot Butter Chicken and Farfalle

5 from 1 vote
Instant Pot Butter Chicken with Farfalle is a delightful fusion dish that brings together the rich, creamy flavors of Indian butter chicken with the satisfying texture of Italian farfalle pasta—all made effortlessly in a single pot.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Indian, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 Lbs Sinless Boneless Chicken Thighs You can also use chicken breast if you prefer.
  • 1 Stick Butter After all, it is butter chicken.
  • 16 Ounces Farfalle Pasta Either full size or mini is acceptable.
  • 8 Ounces Mushrooms Sliced
  • 1 Onion Sweet yellow onion diced.
  • 1 Tbl Garlic Minced.
  • 2 Tbl Gram Masala
  • 2 Tsp Curry Powder
  • 1 Tsp Cumin
  • 1 Tsp Ginger Ground.
  • 2 Cups Chicken Broth
  • 1 13-14 Once Can Coconut Milk Unsweetened. Shake can make sure it is still liquid.
  • 1 6 Ounce Can Tomato Paste
  • 1/4 Cup Heavy Cream You can use Half & Half if you prefer.
  • 1 Tsp Seasoned Salt

Equipment

  • 1 Instant Pot

Method
 

  1. Gather ingredients for recipe together before starting. This way you have everything you need already available.
    Butter Chick and Farfalle Ingredients
  2. On the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. Add the butter and once melted, add the onions and sauté for 2-3 minutes until lightly translucent in color.
    Butter Chicken and Onions
  3. Next, add the garlic and mushrooms and sauté for 2 minutes longer.
    Sauteing With Mushrooms and Garlic
  4. Next, add in the chicken and sear while stirring constantly for 4 minutes until the sides become pinkish white in color (it shouldn’t be fully cooked). Add the gram masala, curry powder, ginger power and cumin and stir for 2 minutes more.
    Butter Chicken Sauteing
  5. Next, pour in the chicken broth and the coconut milk and stir until combined. Then, add in the Farfalle but DO NOT STIR! Simply smooth it out so it’s lightly submerged in the liquid. It is perfectly fine for the pasta to be a little above the liquid
  6. Now, secure the lid to the Instant Pot, move the valve to sealing position, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Once done, allow a natural release for 5 minutes then do a quick release.
  7. Next add in the tomato paste, cream and seasoned salt. Mix together and serve.
    Enjoy!
    Butter Chicken and Farfalle

Notes

Feel free to add in a 10 oz box of frozen veggies of your choice while stirring in the cream, tomato paste and seasoned salt. Corn and peas work best. 
If you want it creamier add up to 1/2 cup of heavy cream!
If you want it spicier, feel free to add in a little Cayenne pepper (I would start with 1/2 teaspoon and adjust from there).