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Made entirely in the instant pot in under an hour, these butter chicken meatballs are perfectly tender and covered in the most flavorful curry sauce! Serve them hot over basmati rice with lots of cilantro and naan.
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5 from 1 vote

Instant Pot Butter Chicken Meatballs

Made entirely in the instant pot in under an hour, these butter chicken meatballs are perfectly tender and covered in the most flavorful curry sauce! Serve them hot over basmati rice with lots of cilantro and naan.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 371kcal

Ingredients

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 5 medium cloves garlic, minced (divided)
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 small yellow onion, finely diced
  • 1 tablespoon fresh grated ginger
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 (6 oz) can tomato paste
  • 2-1/2 cups chicken broth
  • 1/2 cup heavy whipping cream
  • Salt and pepper to taste
  • Steamed basmati rice, fresh cilantro, and naan for serving

Instructions

  • In a large bowl, combine ground chicken, breadcrumbs, egg, 2 cloves minced garlic, salt, and pepper. Scoop mixture into 1-in meatballs and place on a plate.
  • Heat an instant pot using BROWN/SAUTE function. Melt butter and oil and swirl to coat bottom of instant pot. Place meatballs in instant pot and sear on all sides until lightly browned. Transfer to a plate.
  • Keep instant pot on. Sauté onion in instant pot drippings until tender. Add garlic, ginger, garam masala, coriander, turmeric, and tomato paste to instant pot and cook 2-3 minutes until fragrant.
  • Stir chicken broth into tomato paste until smooth. Add meatballs to instant pot, lock lid into place, and close vent. Cook meatballs on high pressure 8 minutes, then allow to release steam naturally 10 minutes.
  • Release any remaining steam from instant pot and unlock lid. Fold heavy cream into sauce until smooth and season sauce with salt and pepper to taste if needed. Serve meatballs and sauce warm over rice with fresh cilantro and naan.

Notes

Storing Instructions
Store meatballs in refrigerator up to 6 days. Meatballs may also be frozen up to 2 months.

Nutrition

Serving: 4meatballs (calculated without rice, cilantro, or naan) | Calories: 371kcal | Carbohydrates: 15.4g | Protein: 26.9g | Fat: 23.4g | Saturated Fat: 9.2g | Cholesterol: 172mg | Sodium: 983mg | Potassium: 1235mg | Fiber: 2.6g | Sugar: 6.6g | Calcium: 63mg | Iron: 4mg