Instant Pot Butter Chicken Pasta
Instant Pot Butter Chicken Pasta
Ingredients
For the Butter Chicken Pasta
- 1 pound chicken breast, cut into small cubes
- 1 pound pasta, any shape
- 2 tablespoons neutral oil, as needed for sautéing
- 1/2 onion, chopped
- 1 tablespoon ginger garlic paste
- 1 chicken bouillon cube
- 1/2 teaspoon salt, or to taste
- 2 tablespoons Fadwa Masala Butter Chicken Masala, or alternative spices below
- 1 tablespoon garam masala, if not using Butter Chicken Masala
- 2 teaspoons coriander powder, if not using Butter Chicken Masala
- 1 teaspoon cumin powder, if not using Butter Chicken Masala
- 1/2 teaspoon turmeric, if not using Butter Chicken Masala
- 1/2 teaspoon black pepper, if not using Butter Chicken Masala
- 1/2 teaspoon red chili powder, optional
- 4 tablespoons tomato paste
- as needed water, to cover pasta
- 1/2 cup heavy cream, to 1 cup
- 1 cup mozzarella cheese, shredded, or any stringy cheese
- 1/4 cup cilantro, chopped, for garnish
- 1/4 cup parsley, chopped, for garnish, optional alternative to cilantro
Instructions
- 1
Place the Instant Pot on "sauté" mode on "high". Add neutral oil to the pot. Add the chopped onion and sauté until it becomes lightly golden brown, about 5 minutes.
⏱️ 5 min
- 2
Add the ginger garlic paste to the pot and continue sautéing until it no longer smells raw, about 1-2 minutes.
⏱️ 2 min
- 3
Add the cubed chicken breast to the pot. Sauté the chicken until it turns white, about 3-4 minutes.
⏱️ 4 min
- 4
Add the chicken bouillon cube and salt. If using Fadwa Masala Butter Chicken Masala, add 2 tablespoons. If using alternative spices, add 1 tablespoon garam masala, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon turmeric, and 1/2 teaspoon black pepper. Optionally, add 1/2 teaspoon red chili powder for extra spice.
⏱️ 1 min
- 5
Add a little bit of water (about 1/4 cup) to the mixture to help sauté the spices down and loosen them up, stirring constantly for 1 minute.
⏱️ 1 min
- 6
Add the tomato paste. Add some splashes of water (about 1/4 cup total, added gradually) while sautéing the tomato paste until it no longer smells raw and helps loosen it up. Continue sautéing until the mixture achieves a beautiful color and consistency, about 3-4 minutes.
⏱️ 4 min
- 7
Add the dry pasta directly into the pot. Mix all the ingredients together thoroughly to ensure all flavors are nicely incorporated.
⏱️ 2 min
- 8
Add enough water to just barely cover the pasta, but not more, to prevent the pasta from becoming mushy.
⏱️ 1 min
- 9
Push down all the pasta and chicken to ensure they are fully submerged under the water, allowing them to cook evenly.
⏱️ 1 min
- 10
Securely add the lid to the Instant Pot. Set the pressure cooker mode for 3 minutes on "high" pressure. (General tip for Instant Pot pasta cook time: Take the lowest box time, divide by 2, and subtract 2 minutes). The pot will preheat, then count down the cooking time.
⏱️ 3 min
- 11
Once the cooking cycle is complete, release the pressure. Use a towel to push the pressure release button on top of the lid (or push the lever if using a classic Instant Pot).
⏱️ 2 min
- 12
When the lid gives no more resistance, lift it. The pasta should be perfectly cooked—not mushy and not too hard.
⏱️ 1 min
- 13
Add the heavy cream to the pasta. Stir it in really well until the sauce thickens up nicely. Add mozzarella cheese, or any kind of stringy cheese you prefer, for a nice cheese pull.
⏱️ 2 min
- 14
Add chopped cilantro or parsley for garnish. Stir everything together. The Instant Pot Butter Chicken Pasta is now ready to enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Butter Chicken Pasta
For the Butter Chicken Pasta
- 1 pound chicken breast, cut into small cubes
- 1 pound pasta, any shape
- 2 tablespoons neutral oil, as needed for sautéing
- 1/2 onion, chopped
- 1 tablespoon ginger garlic paste
- 1 chicken bouillon cube
- 1/2 teaspoon salt, or to taste
- 2 tablespoons Fadwa Masala Butter Chicken Masala, or alternative spices below
- 1 tablespoon garam masala, if not using Butter Chicken Masala
- 2 teaspoons coriander powder, if not using Butter Chicken Masala
- 1 teaspoon cumin powder, if not using Butter Chicken Masala
- 1/2 teaspoon turmeric, if not using Butter Chicken Masala
- 1/2 teaspoon black pepper, if not using Butter Chicken Masala
- 1/2 teaspoon red chili powder, optional
- 4 tablespoons tomato paste
- as needed water, to cover pasta
- 1/2 cup heavy cream, to 1 cup
- 1 cup mozzarella cheese, shredded, or any stringy cheese
- 1/4 cup cilantro, chopped, for garnish
- 1/4 cup parsley, chopped, for garnish, optional alternative to cilantro
Instructions
- 1
Place the Instant Pot on "sauté" mode on "high". Add neutral oil to the pot. Add the chopped onion and sauté until it becomes lightly golden brown, about 5 minutes.
⏱️ 5 min - 2
Add the ginger garlic paste to the pot and continue sautéing until it no longer smells raw, about 1-2 minutes.
⏱️ 2 min - 3
Add the cubed chicken breast to the pot. Sauté the chicken until it turns white, about 3-4 minutes.
⏱️ 4 min - 4
Add the chicken bouillon cube and salt. If using Fadwa Masala Butter Chicken Masala, add 2 tablespoons. If using alternative spices, add 1 tablespoon garam masala, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon turmeric, and 1/2 teaspoon black pepper. Optionally, add 1/2 teaspoon red chili powder for extra spice.
⏱️ 1 min - 5
Add a little bit of water (about 1/4 cup) to the mixture to help sauté the spices down and loosen them up, stirring constantly for 1 minute.
⏱️ 1 min - 6
Add the tomato paste. Add some splashes of water (about 1/4 cup total, added gradually) while sautéing the tomato paste until it no longer smells raw and helps loosen it up. Continue sautéing until the mixture achieves a beautiful color and consistency, about 3-4 minutes.
⏱️ 4 min - 7
Add the dry pasta directly into the pot. Mix all the ingredients together thoroughly to ensure all flavors are nicely incorporated.
⏱️ 2 min - 8
Add enough water to just barely cover the pasta, but not more, to prevent the pasta from becoming mushy.
⏱️ 1 min - 9
Push down all the pasta and chicken to ensure they are fully submerged under the water, allowing them to cook evenly.
⏱️ 1 min - 10
Securely add the lid to the Instant Pot. Set the pressure cooker mode for 3 minutes on "high" pressure. (General tip for Instant Pot pasta cook time: Take the lowest box time, divide by 2, and subtract 2 minutes). The pot will preheat, then count down the cooking time.
⏱️ 3 min - 11
Once the cooking cycle is complete, release the pressure. Use a towel to push the pressure release button on top of the lid (or push the lever if using a classic Instant Pot).
⏱️ 2 min - 12
When the lid gives no more resistance, lift it. The pasta should be perfectly cooked—not mushy and not too hard.
⏱️ 1 min - 13
Add the heavy cream to the pasta. Stir it in really well until the sauce thickens up nicely. Add mozzarella cheese, or any kind of stringy cheese you prefer, for a nice cheese pull.
⏱️ 2 min - 14
Add chopped cilantro or parsley for garnish. Stir everything together. The Instant Pot Butter Chicken Pasta is now ready to enjoy.
⏱️ 1 min